Raspberry-Brie Tartlets
Ingrediënten
Makes 5 dozen
Prep: 1 hr., Bake: 17 min.
- 20 white bread slices
- Melted butter
- 1 8-ounce wedge Brie, cut up
- 1 13-ounce jar raspberry jam
Instructies
- Remove crusts from bread slices with a serrated knife.
- Flatten each bread slice with a rolling pin.
- Cut 3 circles out of each bread slice with a 1¾-inch fluted or round cookie cutter.
- Brush muffin cups in miniature muffin pans with melted butter.
- Press bread circles on bottom and up sides of muffin cups; brush bread cups with melted butter.
- Bake at 350° for 7 minutes or until lightly toasted.
- Remove bread cups from muffin pans, and place on ungreased baking sheets.
- Fill cups evenly with cheese pieces; top each with ¼ teaspoon raspberry jam.
- Bake at 300° for 10 minutes or until cheese is melted.
Notes / Tips / Wine Advice:
To Make Ahead: Freeze toasted bread shells up to 1 month in advance. Thaw at room temperature about 30 minutes. Assemble tartlets, and bake as directed.
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