Cheese Cups

I don't know how I went for years without ever using an oven. Then again, I'm not sure how I went years without cooking and being obsessed with food, either. An oven does part of the heavy lifting (cooking things to perfection) while you do the other part (chopping veggies, bleh). Here are some cheese cups I made using very few ingredients and very little chopping. The oven essentially did all the work. You can make too many variations of this for me to list all of them here (think with bacon, prosciutto, different cheeses, mushrooms, spinach, spices, etc). I'll definitely make this again with the help of my new bff, whose name is Pre-Made-Pie-Crust-Dough.


  • 1.5 cups shredded fontina cheese
  • 1.5 cups shredded mozzarella cheese
  • 1.5 cups goat cheese
  • Salt, to taste
  • 1/4 cup chopped basil leaves
  • 1/2 cup sundried tomatoes in olive oil, chopped
  • 1 package pie crust dough
  • Sriracha sauce


Preheat oven to 375 F. Mix cheeses, basil, and sun-dried tomatoes in a large bowl. Season with salt. Unroll the pie crust dough and cut into large squares, large enough to fit the individual slots in your cupcake/muffin pan. Place the pie crust squares in the pan and spoon the cheese mixture into the cups. Bake for 20-30 minutes until the cheese is melted and the crust is fully cooked. Remove from the oven and place a dot of Sriracha sauce on top of each cup.

I said "cup" too many times in this post, and now it doesn't seem like a real word. Gr8.