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Red Pepper Jelly-Brie Bites

Photo: Jennifer Davick, Beth Dreiling Hontzas; Styling: Lisa Powell Bailey, Lyda Purcell
Total time 15 mins
Yield Makes 30 tartlets
Use frozen mini phyllo pastry shells as the base for this colorful holiday appetizer. Keep these shells on hand so that you can always throw together a last-minute appetizer.

Ingredients

  • 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

  1. 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.