Ingredients:
2 (2.1) ounce packages of frozen mini phyllo pastry shells (30 shells)
8 ounces Brie cheese
3 to 4 tablespoons raspberry spreadable fruit
Directions:
Preheat oven to 350 degrees. Place shells on ungreased jelly roll pan. Cut cheese into tiny cubes. Place a few cheese cubes into each shell. Top each with a little fruit spread. Bake for 4 to 8 minutes. Be careful not to over bake. Serve warm.
I love the Phyllo shells they work great with left over Chicken Salad from making sandwich’s bake them for 6 min at 350 degrees just to warm them up put in your Chicken Salad mixture sprinkle on some Wisc cheese and bake till cheese is melted. yummy the edges stay crispy and the left over salad is gone quickly….
Sounds wonderful! Love the idea of a little cheese on top! Thanks! -Amy