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Photo: Jennifer Davick, Beth Dreiling Hontzas; Styling: Lisa Powell Bailey, Lyda Purcell Photo by: Photo: Jennifer Davick, Beth Dreiling Hontzas; Styling: Lisa Powell Bailey, Lyda Purcell

Red Pepper Jelly-Brie Bites

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.

Southern Living DECEMBER 2009

  • Yield: Makes 30 tartlets
  • Total:15 Minutes

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

Preparation

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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Red Pepper Jelly-Brie Bites recipe

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