I really think that the quick turn of the pepper grinder over the tops of these tarts is the key to bringing out the flavors. You can serve up a few without, or just leave a pepper grinder out by the tarts, so that guests can choose which they prefer if you like. Do make sure that you’re using the triple cream brie, because the double cream brie doesn’t melt as easily. That creamy spread of melted cheese is what makes these tarts so delectable. The chef at Fox and Briar deserves all the applause for such a fantastic holiday appetizer for us lazy cooks!

 

Ingredients

12 frozen mini phyllo cups

6 teaspoons triple cream brie

6 teaspoons cranberry sauce

 

Instructions

Preheat oven to 350.

Place the phyllo cups in a mini muffin tin.

Fill each cup with about ½ teaspoon of brie.

Bake for 10 minutes, until cups are golden and cheese is melted.

Remove from oven and top each cup with ½ teaspoon cranberry sauce.

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Quick tip: You can also put the cranberry sauce onto the cups before baking if you prefer.

Recipe and image courtesy of Fox and Briar