6-8 ounces goat cheese, softened
8 ounces cream cheese, softened
1 garlic clove, minced
1/2 cup prepared pesto
1/2 cup coarsely chopped almonds
1/4 cup diced sun dried tomatoes and/or red bell pepper, for topping
2-3 boxes (15-count each) precooked phyllo dough mini shells (Athens brand)

In a medium microwavable bowl, combine the goat cheese, cream cheese, and minced garlic. Stir until combined. If needed, soften in the microwave to achieve spreading consistency. Set aside. Fill each mini shell with 1 heaping teaspoon of the cheese mixture (halfway), top with a dollop of pesto, a little sun dried tomato or red bell pepper, and a sprinkle of almonds. Serve the tartlets cold and immediately, as phyllo cups will soften as they sit. Use any remaining cheese mixture (if any) as a dip with crackers, or even as a sandwich spread.