An easy, festive brie appetizer for any party. Simply fill phyllo shells with brie, cranberries, prosciutto, and top with some thyme and honey. Recipe by Gavin and Karen of Couple in the Kitchen blog.
- 2 packs (15 count, each) Athens® Traditional Phyllo Shells
- 1/2 pound of brie, rind removed and cut into cubes
- 12 whole fresh cranberries, sliced in half
- 1 tsp lemon juice
- 1 tbsp sugar
- 3-4 slices of prosciutto, sliced and rolled
- 2 sprigs of thyme
- Drizzle of honey
Start by preheating the oven to 350°F. Cut some of the rind off of the brie. Then, cube the brie into 1-inch squares and place in phyllo cups on a nonstick cookie sheet. For each cup, cut a slice of prosciutto and elegantly roll it and place it on top of the brie.
If you prefer a tart appetizer, top it with a whole fresh cranberry. If you’d prefer it to be less tart, just use a half of cranberry, that’s been tossed in lemon juice and sugar. Tuck in a bit of fresh thyme, then bake in the oven for about 13-15 minutes. You’ll know they are done when the cheese is melty, the prosciutto starts to crisp a bit and the cranberry begins to blister. Finally, add a drizzle of honey to the top of your phyllo appetizer and serve!