Raspberry-Brie Tarts

 


Ingredients

  • 2
    (2.1-oz.) pkg. frozen mini phyllo pastry shells (30 shells)
  • 1
    (8-oz.) round Brie cheese
  • 3
    tablespoons raspberry spreadable fruit

  • Steps

1 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.
2 Remove partially baked shells from oven. Spoon 1/4 teaspoon spreadable fruit over cheese in each shell.
3 Return to oven; bake an additional 2 to 3 minutes or until spreadable fruit is melted. Serve warm.

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