 |
Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 1 |
|
According to Amy, not all of these deliciously gooey appetizers make it to the table. She says, We can't resist sneaking a few right off the baking sheet! Ingredients:
20 white bread slices |
melted butter |
1 (8-ounce) wedge brie, cut up |
1 (13-ounce) jar raspberry jam |
Directions:
1. Remove crusts from bread with a serrated knife. Roll and flatten each bread slice with a rolling pin. Cut 3 circles out of each bread slice with a 1 3/4-inch fluted or round cookie cutter.
2. Brush mini muffin pans with melted butter. Press bread circles on bottom and up sides of muffin cups; brush bread cups with melted butter.
3. Bake at 350° for 7 minutes or until lightly toasted.
4. Remove bread cups from muffin pans, and place on ungreased baking sheets. Fill cups evenly with cheese pieces; top each with 1/4 teaspoon jam.
5. Bake at 300° for 10 minutes or until cheese is melted.
6. Note: To make ahead, freeze toasted bread shells up to 1 month in advance. Thaw at room temperature about 30 minutes. Assemble tartlets, and bake as directed.
|
|