Need an appetizer idea for Superbowl Sunday? Try these cute little raspberry brie tarts. Super easy to throw together and even easier to pop into your mouth! I served them over the holidays and they were gone within minutes!
Raspberry Brie Tarts
2 (2.1-oz.) pkg. frozen mini fillo pastry shells (30 shells)
1 (8 oz.) round Brie cheese
3 T. raspberry spreadable fruit
Heat oven to 350°F. Place pastry shells on ungreased large cookie sheet. Cut cheese into 1/2-inch cubes. Place 3 cheese cubes into each fillo shell. Bake at 350°F. for 10 to 12 minutes or until cheese is melted and bubbly.
Remove partially baked shells from oven. Spoon 1/4 teaspoon spreadable fruit over cheese in each shell. Return to oven; bake an additional 2 to 3 minutes or until spreadable fruit is melted.