November 5, 2019
1 box Mini Phyllo Dough Shells
4 oz Brie Cheese
1 tbsp Wild Rosemary Olive Oil
1 tbsp Sugar and Spice Dipper
¼ tsp Rosemary Sea Salt
½ cup Pumpkin Seeds, roughly chopped
Harvest Fig or Crisp Anjou Pear Balsamic Vinegar, for drizzling
Preheat the oven to 400F and place the shells on a parchment line sheet pan.
Cut the brie into small cubes and place inside each shell.
In a small bowl mix together olive oil, dipper and sea salt. Spoon a small amount on top of the brie in each shell.
Bake for 5-7 minutes until brie has melted.
Remove from the oven, let cool slightly and then drizzle with balsamic. Serve Warm
wild rosemary olive oil
rosemary sea salt
sugar & spice dipper
crisp anjou pear dark balsamic vinegar
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