Raspberry Brie Tarts
2 (2.1) ounce packages of frozen mini phyllo pastry shells (30 shells)
8 ounces Brie cheese
3 to 4 tablespoons raspberry spreadable fruit
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.