Ingredients
- 12 mini phyllo tart shells
- 1/2 cup fresh cranberries
- 2 tablespoons sugar
- 1/4 cup water
- 1/2 cup Brie cheese, cut into small cubes
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon honey
- 1 tablespoon orange zest (optional)
Instructions
- Preheat the oven to 375°F (190°C) and place the phyllo tart shells on a baking sheet.
- In a small saucepan over medium heat, combine cranberries, sugar, and water. Cook for 5–7 minutes until cranberries burst and the sauce thickens. Let cool slightly.
- Place a cube of Brie into each phyllo shell.
- Top each with about a teaspoon of cranberry sauce.
- Sprinkle chopped rosemary evenly over the tarts.
- Bake for 8–10 minutes, or until the shells are golden and the Brie is melted.
- Drizzle with honey and sprinkle with orange zest if desired.
- Let cool slightly before serving.
Notes
- Prepare the cranberry sauce ahead of time to save time on the day of serving.
- Swap Brie for camembert or goat cheese for a flavor variation.
- Add crushed walnuts or pecans on top for added crunch.
- Use store-bought cranberry sauce as a shortcut.
- Replace rosemary with fresh thyme for a different herbaceous touch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tart
- Calories: 140
- Sugar: 6g
- Sodium: 105mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
