These delicate Apricot, Pecan, and Brie Phyllo Cups bring a perfect combination of sweet and salty with a nice crunch to your savories course.
Apricot, Pecan, and Brie Phyllo Cups
Yield: 15 mini tarts
Ingredients
- 15 pecan halves
- 1 teaspoon olive oil
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon ground cayenne pepper
- 4 ounces Brie cheese, rind removed
- 15 mini phyllo cups
- 3 teaspoons apricot jam
Instructions
- Preheat oven to 350°.
- In a small bowl, combine pecans and olive oil, tossing to coat. Place pecans right side up on a rimmed baking sheet. Sprinkle evenly with salt and cayenne.
- Bake until lightly toasted, 4 to 5 minutes. Cool completely. Chop finely. Set aside.
- Place 1 teaspoon Brie in each phyllo cup. Top each with ¼ teaspoon jam. Place filled phyllo cups on a rimmed baking sheet.
- Bake until Brie melts, 5 to 6 minutes.
- Divide chopped pecans among prepared phyllo cups. Serve warm.
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