BRIE PHYLLO CUPS
- 1 package (1.9 ounces) frozen miniature phyllo tart shells
- 3 tablespoons crushed gingersnaps
- 6 ounces Brie, rind removed and cubed
- 1/4 cup spreadable fruit of your choice
Place the tart shells on an ungreased baking sheet. Sprinkle about 1/2 teaspoon gingersnap crumbs into each shell; top with Brie and spreadable fruit. Bake at 325° for 5 minutes or until cheese is melted. Yield: 15 appetizers.
Found this on taste of home, I love brie, so anytime I see a recipe that uses it, it's a keeper.
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