RHUBARB RASPBERRY JAM WITH BRIE / CAMEMBERT
Easy Winter Snacks & Canapés
Ingredients
Brie or Camembert wheel 200-250g
30 filo or shortcrust pastry
3 tbsp. Ooh La La rhubarb raspberry jam (or pear ginger jam!)
Preparation
Preheat oven to 180 °C (350 °F).
Place filo/shortcrust pastry squares or shells on and ungreased flat tin.
Cut the Brie or Camembert into 1.5 cm cubes. Place cheese cubes into each filo shell.
Bake for 10-12 min or until cheese is just melted and bubbly. Remove from oven.
Spoon ¼ teaspoon jam over cheese in each shell.
Put back into oven and bake additional 2-3 min. Serve warm.
Recipe & image source: Ile de France
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