Brie and Cherry Pastry Cups

sheet frozen puff pastry (from 17.3-ounce package), thawed

1/3

to 1/2 cup red cherry preserves

ounces Brie cheese, cut into 1/2x1/2-inch pieces (36 pieces)

1/4

cup chopped pecans

tablespoons chopped fresh chives

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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.

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.

Nutrition Information

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.