Brie-Berry Bites
Whether you are hosting a handful of guests or catering for a crowd, these tartlets can be made ahead of time and garnished just before serving. Easy to make and easy to please, these delicious appetizers will bring on the compliments. This dish is best enjoyed with a glass of Louis Latour Bourgogne Chardonnay or Château d’Esclans Whispering Angel Côtes de Provence Rosé.Ingredients
Serves 12
6 sheets phyllo pastry (about 13- × 16-in/32.5 × 40 cm), covered with plastic wrap and a damp tea towel to prevent drying
⅔ cup (160 ml) unsalted butter, melted
⅓ cup (80 ml) blackberry jam, divided
⅓ cup (80 ml) spreadable brie
12 blackberries, thawed if frozen fresh thyme leaves, for garnish
Instructions
- Preheat oven to 400 F (200 C).
- Lay a phyllo sheet on a clean surface and brush entire surface of phyllo with melted butter. Place a second layer of phyllo overtop and continue layering with melted butter and phyllo pastry until sixth sheet of phyllo. Do not brush sixth sheet with butter. Gently press sheets together from centre towards edge to remove any trapped air bubbles. You can also poke any stubborn air pockets with a toothpick to release trapped air. Using a 3-in (7.5 cm) round cookie cutter, cut 12 pastry rounds.
- Grease wells of a 12-cup muffin pan with melted butter. Place a pastry round in each well and press into bottom and sides. Brush with melted butter. Place a parchment muffin cup over each phyllo cup and place pie weights or dried beans in parchment cups. Bake for 4 to 5 minutes, until lightly golden. Do not overbake. Remove from oven and gently remove parchment with pie weights or dried beans. Promptly remove each phyllo shell and cool on rack. Can be made ahead and stored in an airtight container in a cool, dry place for up to 2 days.
- Reserve 1 tbsp (15 ml) blackberry jam for glazing. Spoon about 1 tsp (5 ml) jam into each tartlet.
- Transfer spreadable brie into a piping bag. Cut a small hole at tip and pipe about 1 tsp (5 ml) brie, or more as desired, over blackberry jam. Top with a blackberry. Melt reserved 1 tbsp (15 ml) blackberry jam, then brush onto tartlets. Garnish as desired with thyme leaves, and serve.