Red Pepper Jelly-Brie Bites
- 2 (1.9 oz) packages frozen mini phyllo pastry shells
- 3 oz brie
- red pepper jelly
- 3 tbsp chopped roasted salted almonds
Preheat oven to 350 degrees. Place mini phyllo pastry shells, thawed, on baking sheet. Cut brie cheese, rind removed, into 30 very small pieces. Spoon 1/4 tsp red pepper jelly into each shell and top with cheese. Sprinkle with roasted salted almonds. Bake tartlets 5-6 minutes or until cheese is melted.