Directions:
- Place shells in a shallow pan. Divide goat cheese evenly between shells, pressing gently to fill bottom of each. Spoon 1 teaspoon bruschetta topping into each shell.
- Bake at 350° for 4 to 5 minutes or until thoroughly heated. Garnish, if desired.
- Pesto-Goat Cheese Cups: Substitute 1/4 cup prepared basil pesto for 1/3 cup bruschetta topping. Proceed as directed, omitting thyme leaves. Top with finely chopped tomato and toasted pine nuts after baking.
- Note: For testing purposes only, we used Siljans Croustades Crispy Shells and Gia Russa Sweet Pepper, Vegetable & Olive Bruschetta Topping.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 233.82 Kcal (979 kJ) | ||
| Calories from fat | 142.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.88g | 24% | |
|---|---|---|---|
| Sodium | 337.06mg | 14% | |
| Potassium | 120.48mg | 3% | |
| Total Carbs | 14.86g | 5% | |
| Sugars | 1.97g | 8% | |
| Dietary Fiber | 1.83g | 7% | |
| Protein | 7.58g | 15% | |
| Vitamin C | 62.9mg | 105% | |
| Iron | 0.9mg | 5% | |
| Calcium | 6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 220.86 Kcal (925 kJ) | ||
| Calories from fat | 134.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15g | 24% | |
|---|---|---|---|
| Sodium | 318.38mg | 14% | |
| Potassium | 113.8mg | 3% | |
| Total Carbs | 14.03g | 5% | |
| Sugars | 1.86g | 8% | |
| Dietary Fiber | 1.73g | 7% | |
| Protein | 7.16g | 15% | |
| Vitamin C | 59.4mg | 105% | |
| Iron | 0.8mg | 5% | |
| Calcium | 5.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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