Okay, I have a confession to make, I’m not a pumpkin spice person. I’ve never tried the latte. I don’t like pumpkin pie. Do you hate me yet? I do enjoy pumpkin bread, especially if it’s loaded with chocolate chips, but usually I prefer my squash to be more of a savory thing. So when I discovered pumpkin goat cheese while aimlessly wandering through the grocery trying to come up with an appetizer for a tailgate, I was thrilled.
My mom used to make this easy appetizer by filling mini phyllo cups with goat cheese and bruschetta tomatoes. I decided to put a fall spin on that by using pumpkin goat cheese and apple butter. And I added some bacon for extra protein (LOL JK.. do I need a reason for adding bacon? Didn’t think so.)
These came together so quickly and are the perfect sweet and savory combination of fall flavors. They would even make a great appetizer for Thanksgiving. If you’re not wild about pumpkin, you could use regular goat cheese as well. Check out the recipe below!
Pumpkin Goat Cheese Bites
- Preheat oven to 350.
- Break goat cheese into roughly 1/2 inch pieces and fill phyllo cups. Place the cups on a cookie sheet. A 4oz log should fill 30 mini phyllo cups with no leftovers.
- Using a small spoon, add a small dollop of apple butter on top of the goat cheese (see photos below for example).
- Bake at 350 for seven minutes until goat cheese softens and edges of phyllo are golden.
- Remove from oven and sprinkle crumbled bacon on top of the cups.
- Serve immediately.
So easy! You could really play around with this recipe and come up with all sorts of combinations. Goat cheese with pesto, brie and fig jam, feta with olives.. so. many. cheesy. possibilities. Hope y’all are having a great week!
Biscuits & blessings,