So easy and fast to make. Delicious to boot! Went great with the Pink Lemonade Cocktail at my party. I will make these regularly for events.
Red Pepper Jelly-Brie Bites
Photo: Jennifer Davick, Beth Dreiling Hontzas; Styling: Lisa Powell Bailey, Lyda Purcell
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- 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
- 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.
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