Photo: Jennifer Davick, Beth Dreiling Hontzas; Styling: Lisa Powell Bailey, Lyda Purcell
2 (1.9-oz.) packages frozen mini phyllo pastry shells, thawed
3 ounces Brie cheese, rind removed
Red pepper jelly
3 tablespoons chopped roasted salted almonds
How to Make It
Preheat oven to 350°. Place mini phyllo pastry shells, on a baking sheet. Cut Brie cheese, into 30 very small pieces. Spoon rounded 1/4 teaspoon red pepper jelly into each shell; top with cheese. Sprinkle with almonds. Bake tartlets 5 to 6 minutes or until cheese is melted.
This recipe is a perfect example of simple ingredients and flavors matching up so wonderfully and easily and quickly to create a fantastic appetizer. ENJOY! We will make again and again and again. There is never one left on the tray.
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