Reviews & Comments

These taste great, but as another poster said, are far too labor-intensive. The middle baking time is *totally* unnecessary - it actually made my first batch too dark. With the second batch, I just spooned the jelly in as I made the depression with the spoon, and added the cheese etc and baked for a final 5 minutes, and they were perfect. No need to make something harder than necessary! You have to spray the *heck* out of the cups, though. Although some popped right out, more of them stuck like mad, and left entire layers of pastry glued to the pan. I'm glad I wasn't making these for company. I think that next time, I'll modify the recipe, and attempt to make them in cupcake-sized pans - the teeny-tiny cups are difficult to work with, and having more bites to a cup might be nice.

This is also great with Apricot Preserves. And for those of you that want to take less time... just put the preserves or pie filling over the Brie and bake, then serve with table water or any cracker you like.

I took this idea and used Camembert and Whole Berry Cranberry Sauce for a Christmas party appetizer. Absolutely delicious. Very easy, very impressive and very tasty! I'm going to try red pepper jelly next! Thanks for this easy, tasty idea!

This is absolutely a favorite appetizer at any party we go to this season! We are now asked to bring it. The mix of sweet cherries and cheese with the zing of the chives is a real hit. As Rachael Rae would say: YUMMO!!