Crispy Phyllo Cups with Fruited Brie
Recipe courtesy of California Table Grape Commission.
3 1/2 pounds California seedless grapes, halved
1 pound dried apricots, chopped
2 1/2 cups slivered almonds, chopped
1 1/4 cups apricot jam, warmed and strained
40 (3-inch) prepared phyllo dough cups*
2 1/2 pounds (1/4-inch thick) Brie slices with rind removed, at room temperature
6 tablespoons, plus 2 teaspoons chopped fresh chives
- Preheat oven to 400°F (205°C). Combine grapes, apricots, almonds, and jam; mix well.
- Fill each phyllo cup with 1 ounce Brie and top with 2 1/2 ounces (generous 1/3 cup) grape mixture. Bake 8 minutes.
- Sprinkle each cup with 1/2 teaspoon chives.
Makes 40 servings.
Recipe and photograph courtesy of California Table Grape Commission.