- 15 mini phyllo dough shells (available in the freezer section of most grocery stores)
- 1/2 cup crabapple butter
- 8 ounces Brie cheese, rind removed and cut into 15 chunks
- 15 pecan halves
Preheat oven to 350°F. Place phyllo shells on a baking sheet. Spoon 1/2 teaspoon of crabapple butter into each shell. Top with a Brie chunk and a pecan half. Bake for 5 minutes or until cheese melts. Serve immediately.
Wine pairing: Late Harvest Riesling