Raspberry-Brie Tartlets

Step 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.
Brush mini muffin pans with melted butter. Press bread circles on bottom and up sides of muffin cups; brush bread cups with melted butter.
Bake at 350 for 7 min. or until lightly toasted.
Remove bread cups from muffin pans, and place on ungreased baking sheets. Fill cups evenly with cheese pieces; top each with 1/4 t jam.
Bake at 300 for 10 min. or until cheese is melted.

Note: To make ahead, freeze toasted bread shells up to 1 month in advance. Thaw at room temp. about 30 min. Assemble tartlets, and bake as directed.