Red Pepper Jelly-Brie Bites

Red Pepper Jelly-Brie Bites
Photo by Jennifer Davick, Beth Dreiling Hontzas


  • 3 tablespoons chopped roasted salted almonds
  • 3 ounces Brie cheese, rind removed
  • ¼ teaspoon red pepper jelly
  • 2 (1.9-oz.) packages frozen mini phyllo pastry shells, thawed

Preheat oven to 350°. Place mini phyllo pastry shells, on a baking sheet. Cut Brie cheese, into 30 very small pieces. Spoon rounded red pepper jelly into each shell; top with cheese. Sprinkle with almonds. Bake tartlets 5 to 6 minutes or until cheese is melted.

View full recipe at My Recipes


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