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Roasted Red Bell Pepper and Goat Cheese Bites

Roasted Red Bell Pepper and Goat Cheese Bites
  • Prep 30 min
  • Total 40 min
  • Servings 32
Refrigerated pie crust is the flaky base for a topping of rich goat cheese and colourful roasted red peppers.
June 26, 2013

Ingredients

  • 1 box Pillsbury* Refrigerated Pie Crusts, softened as directed on box
  • 1 container (5 oz) goat cheese (about 3/4 cup/175 mL)
  • 2/3 cup (150 mL) roasted red bell peppers (from 15-oz jar), drained, patted dry with paper towel and cut into 1/2-inch (1.25 cm) pieces
  • 2 1/2 tsp (12 mL) finely chopped fresh oregano leaves
  • 2 tsp (10 mL) extra-virgin olive oil
  • 1/4 to 1/2 tsp (1 to 2 mL) garlic powder
  • Snall fresh oregano leaves

Steps

  • 1
    Heat oven to 400ºF. Line 2 large cookie sheets with cooking parchment paper. On floured work surface, unroll pie crust. Using 1 3/4-inch round cookie or canapé cutter, cut out 32 rounds; place about 1/2 inch apart on cookie sheets.
  • 2
    Spread about 1 teaspoon goat cheese on each dough round. Bake 10 to 12 minutes or until edges are light golden brown.
  • 3
    Meanwhile, in medium bowl, stir together chopped roasted peppers, finely chopped oregano, oil and garlic powder until well blended.
  • 4
    Immediately top each baked cheese-topped round with 1 teaspoon red pepper mixture; place on serving platter. Garnish each with oregano leaf. Serve warm or at room temperature.

  • Kitchen Tips: Be sure to store goat cheese in the refrigerator, tightly wrapped in plastic and away from eggs, butter and other foods that might easily pick up flavours.

Nutrition Facts

Serving Size: 32 Appetizers
Calories
40
Total Fat
3g
Saturated Fat
1 1/2g
Trans Fat
0g
Cholesterol
0mg
Sodium
45mg
Total Carbs
3g
Dietary Fiber
0g
Protein
1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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