A few weeks ago the good people from Il De France Cheese graciously sent me a wheel of brie cheese. I had so many ideas going through my head on what to make with it. While looking through the pile of recipes that I have printed off, you know those...the ones that you print off just knowing that you will make it and still haven't...well, I came across this recipe that I had hand written. I am not sure where I got it from, but I am so glad that I came across it! These little tartletts are perfect for a tea party, ladies brunch, or any type of shower. I made half strawberry and half raspberry and liked them both. I think that I liked the raspberry better because tartness with well with the brie cheese. I loved this cheese, it was creamy and not stinky. I have had some brie that just does not smell good. I really had to stop myself from just eating the brie all by itself. It was that good!
This recipe yields alot, so you can scale it down if you don't need as many.
Strawberry/Raspberry Brie Tartletts
18 slices white bread
1/3 cup melted butter
1 (8 oz.) wedge Brie, cut into 54 pieces
1 jar strawberry and raspberry jam (you could use any type of jam)
Roll and flatten each bread slice with a rolling pin. Cut 3 circles out of each with a 2 inch fluted or round cookie cutter.(I got 4 circles) Brush mini muffin pans with butter. Press bread circles on bottom and up sides of pan. Brush the bread circles with remaining melted butter.
Bake at 300 degrees for 10 minutes or until lightly toasted. Remove bread from muffin pan; place on ungreased cookie sheet. Fill each bread cup with 1 piece of the brie; press lightly with finger to make slight indention. Fill indention with 1/4 tsp jam. Bake at 300 degrees for 10 minutes or until the brie is melted.
