Cheese filled phyllo tarts get all dressed up for your next cocktail party.
- 1 small wedge or wheel of Brie cheese
- 15 phyllo tartlet shells
- 1 tablespoon apricot jam
- 1 teaspoon whole grain mustard
- 1 teaspoon rice wine vinegar
- 1/2 green apple
- sprinkle of course salt, such as kosher or maldon sea salt
One day ahead:
- Unwrap the brie and cut off the white rind. Cut the cheese into small cubes and let sit at room temperature for about 1 hour until soft.
- In a small bowl, mix the apricot jam, grain mustard and splash of rice wine vinegar until smooth. Cut the green apple into a small dice and fold into the apricot mixture. Transfer to a food storage container, cover and refrigerate.
- Place softened cheese into the bowl of an upright mixer. Use the paddle attachment to whip the brie into a smooth, soft consistency, stopping to scrape sides and paddle every so often.
- Scoop whipped brie into a piping bag or a large food storage bag. Refrigerate.
About 2 hours prior to the party:
- Remove tart shells from their packaging and arrange on a sheet tray.
- Preheat oven to 350 degrees.
- Place tart shells in the preheated oven and bake for 3-4 minutes until crisp. Remove from oven and let cool.
- Remove whipped brie from the fridge and let soften at room temp.
About 30 minutes – 1 hour before the party:
- Cut off the end of the pastry bag and pipe about 1/2 teaspoon of brie into each cooled tart shell. Use a damp fingertip to press down the pointed tips of cheese that form.
- Scoop about 1/2 teaspoon of the apple mixture on top of the brie. Finish with a small sprinkle of course salt such as maldon, if you have it. If you have parsley or pomegranate seeds, this also makes a nice additional garnish.