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
DIRECTIONS:
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.
Chef Simeon's Kitchen 