Raspberry-Brie Tarts
Shhh, no one has to know how easy these are to make--just fill ready-made phyllo shells with cheese and a dab of fruit spread, bake, and serve.
Ingredient
- 2 (2.1-oz.) pkg. frozen mini phyllo pastry shells (30 shells)
- 1 (8-oz.) round Brie cheese
- 3 tablespoons raspberry spreadable fruit
Direction
- Heat oven to 350°F. Place pastry shells on ungreased large cookie sheet. Cut cheese into 1/2-inch cubes. Place 3 cheese cubes into each phyllo shell. Bake at 350°F. for 10 to 12 minutes or until cheese is melted and bubbly.
- Remove partially baked shells from oven. Spoon 1/4 teaspoon spreadable fruit over cheese in each shell.
- Return to oven; bake an additional 2 to 3 minutes or until spreadable fruit is melted. Serve warm.
