Raspberry-Brie Tartlets

Raspberry-Brie Tartlets

According to Amy, not all of these deliciously gooey appetizers make it to the table. She says, "We can't resist sneaking a few right off the baking sheet!"

Southern Living DECEMBER 2004

  • Yield: Makes 5 dozen
  • Prep time: 1 Hour
  • Bake: 17 Minutes


  • 20 white bread slices
  • Melted butter
  • 1 (8-ounce) wedge Brie, cut up
  • 1 (13-ounce) jar raspberry jam


Remove crusts from bread with a serrated knife. Roll and flatten each bread slice with a rolling pin. Cut 3 circles out of each bread slice with a 1 3/4-inch fluted or round cookie cutter.

Brush mini muffin pans with melted butter. Press bread circles on bottom and up sides of muffin cups; brush bread cups with melted butter.

Bake at 350° for 7 minutes or until lightly toasted.

Remove bread cups from muffin pans, and place on ungreased baking sheets. Fill cups evenly with cheese pieces; top each with 1/4 teaspoon jam.

Bake at 300° for 10 minutes or until cheese is melted.

Note: To make ahead, freeze toasted bread shells up to 1 month in advance. Thaw at room temperature about 30 minutes. Assemble tartlets, and bake as directed.


Go to Full Version of

Raspberry-Brie Tartlets Recipe