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holiday appetizers phyllo cups five ways goat cheese pesto and roasted red pepper on a serving tray and garnished with parsley

Goat Cheese, Pesto Roasted Red Pepper Cups

  • Author: Stacey
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 15 phyllo cups 1x


Looking for some snacky crunchy things to serve your guests? I've got holiday appetizers: phyllo cups five ways and you are going to love them


Units Scale
  • 15 phyllo cups (1 package)
  • 3-4 ounces of plain goat cheese
  • 1 tablespoon of pesto
  • 1/4 of one large roasted red pepper (jarred)
  • A few extra slices of roasted red pepper to garnish platter, optional

Optional garnish

  • Chopped parsley


  1. For the roasted red pepper, I bought one 12-ounce jar which usually contains one whole roasted red pepper. Cut ¼  (or so) of the pepper off. Slice the pepper into long, thin strips. Cut into 15 smaller pieces that are about ¼” to ½” in size (see note #1). My video shows this well. Cut a few extra strips for garnish on your serving plate if you want.

  2. Put your chunk of goat cheese in a small bowl or ramekin and do the same with the pesto to get ready for assembly.
  3. Lay out the phyllo cups onto a small sheet pan. Spoon one teaspoon of goat cheese into each cup.
  4. Top the goat cheese with a tiny dollop of pesto. Remember: one tablespoon is enough for 15 phyllo cups so be sure to distribute evenly.
  5. Top each phyllo cup with a small piece of roasted red pepper.
  6. Cook in a preheated oven at 350 degrees for 10-15 minutes.
  7. Arrange on a plate or platter and garnish with chopped parsley if using.


  1. To make sure you’re cutting the peppers the right size, simply hold a small piece pf pepper over the phyllo cup to see if it fits! So easy!