Sun-Dried Tomato & Goat Cheese Bites Recipe

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I play Bunco once a month and one of my fellow players brought this for us to snack on. I thought these mini tarts were so delectable that I requested the recipe. I've since made them for my yearly Christmas party and they are always a smash. —Jean Wysocki, Rancho Santa Margarita, California
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:20 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 20 servings


  • 1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits
  • 1/2 cup mayonnaise
  • 1/2 cup crumbled goat cheese
  • 1/4 cup chopped oil-packed sun-dried tomatoes
  • 1 teaspoon dried minced onion
  • 1 teaspoon pesto sauce mix
  • 1 tablespoon grated Parmesan cheese

Nutritional Facts

1 each: 94 calories, 6g fat (1g saturated fat), 6mg cholesterol, 207mg sodium, 9g carbohydrate (0 sugars, 0 fiber), 2g protein.


  1. Separate each biscuit into two layers; press each into an ungreased miniature muffin cup.
  2. In a small bowl, combine the mayonnaise, goat cheese, tomatoes, onion and pesto sauce mix; place a scant 2 teaspoonfuls in each cup. Sprinkle with Parmesan cheese. Bake at 375° for 10-15 minutes or until golden brown. Serve warm. Yield: 20 appetizers.
Originally published as Sun-Dried Tomato & Goat Cheese Bites in Taste of Home Fall 2012

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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