GOAT CHEESE BRUSCHETTA TARTLETS

I feel like goat cheese is always the missing ingredient to bruschetta - lot's of restaurants serve it that way now which makes my foodie heart so happy. These tartlets are a spin on my Goat Cheese Bruschetta recipe, which is one of my favorites. I love how light and refreshing any bruschetta is compared to lots of the classic fried or dip appetizers you find at most restaurants. 

*Please note there is no exact measurements for this recipe, it depends on how many cups you'd like to make!

INGREDIENTS:

• Fillo Dough Papers (3 layers of 3" squares per cup)
• Goat Cheese (1 tbsp per cup)
• Diced Tomatoes (1-2 tbsp per cup)
• Salt & Pepper to Taste

DIRECTIONS:

1. Preheat oven to 375'. 
2. Lightly grease a mini cupcake / muffin tray. 
3. Slice fillo dough, 2-3 papers thick, into 3" squares. Keeping the few layers together press fillo dough gently into muffin tin to form cups. 
4. Add in 1 tbsp goat cheese to each cup. 
5. Top with 1-2 tbsp of diced tomatoes. 
6. Sprinkle salt & pepper on top. 
7. Bake for about 15 minutes until corners of dough turn a golden color. Check every couple minutes starting at 10 minutes so not to let them burn. Remove from oven when corners get the nice golden color. 
8. ENJOY!