This five-ingredient appetizer packs a lot of flavor and texture into one bite. For some holiday green, top red pepper jelly with fresh parsley.
24 frozen mini phyllo pastry shells, thawed
3 ounces Brie cheese, rind removed
2 tablespoons red pepper jelly
24 toasted pecans
1 teaspoon flaky sea salt
How to Make It
Preheat oven to 350°F. Arrange pastry shells on a rimmed baking sheet. Cut Brie into 24 very small pieces. Spoon 1/4 teaspoon jelly into each shell; top evenly with Brie pieces and pecans. Bake in preheated oven until cheese is melted, 7 to 8 minutes. Sprinkle with salt; serve immediately.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.