4
ounces Brie cheese, cut into 1/2x1/2-inch pieces (36 pieces)
1/4
cup chopped pecans
2
tablespoons chopped fresh chives
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Steps
1
Heat oven to 375°. Spray 36 miniature muffin cups, 1 3/4x1 inch, with cooking spray. Cut pastry into 36 (1 1/2-inch) squares. Slightly press each square into muffin cup; press center with finger.
2
Bake 10 minutes. Press center with handle of wooden spoon. Bake 6 to 8 minutes longer or until golden brown. Immediately press again in center. Fill each with about 1/2 teaspoon preserves. Top with cheese piece, pecans and chives.
3
Bake 3 to 5 minutes or until cheese is melted. Serve warm.
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If you like spicy foods, try substituting red or green jalapeño jelly for the cherry preserves. It's a delicious touch of sweet and spice!
Go ahead and assemble the cups and bake up to 4 hours in advance, omitting the final bake time for melting the cheese. Cover with plastic wrap and refrigerate until
ready to bake. Right before serving, heat at 375° just until warm and cheese is melted.
Arrange these pretty appetizer cups on tiered serving plates with fresh rosemary and cherries.
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