We entertain a lot at my house; holidays, birthdays, barbecues and the always popular “my kids are at a sleepover, I’m coming by for a drink…” And while I have my go-to appetizers I always try to come up with something a little different, a little more delicious than last time.
One tasty little nibble that has become an absolute must have around here is Fresh Raspberry and Brie Mini Tarts. Sounds complicated, right? It’s not. In fact its so easy you’re not going to believe you haven’t thought of it yourself.
Fresh Raspberry and Brie Mini Tarts
These little gems are also delicious topped with fresh blueberries or blackberries.
2 packages phyllo mini tart shells
1 small wheel of Brie
6 oz fresh raspberries
honey
- Preheat oven to 325°F. Place the tart shells on a parchment lined cookie sheet.
- With a vegetable peeler remove the rind from the brie and cut into small cubes. Place one cube of cheese into each tart shell and bake for 4-5 minutes or until cheese is just melted.
- Top each tart with a 1/4 tsp of honey and one raspberry. Serve and enjoy!
*inspired by epicurious
beets and blue cheese 