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Brie and Crabapple Jelly Tarts

Ingredients

  • 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

Preparation

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