Strawberry Baked Brie Bites

Sorry... these were devoured before I could snap a photo!  But they were so good (and well received!) that I will be making them often and promise a photo soon.  Cute, tasty, and easy.  What could be better?  Note that you can vary the type of jam and fruit to top the bites; next time I plan to use blackberry jam and top each bite with a fresh blackberry.  I used Athens brand fillo shells, pictured here:

 (Recipe by Flavor the Moments)

Yield: 15 bites

INGREDIENTS:

·         15 mini (Athens brand, frozen) fillo shells, thawed 10 minutes

·         ½ cup strawberry jam

·         4 ounces brie cheese, rind removed and cut into ½ -inch chunks (you may not need all of it)

·         8 fresh strawberries, hulled, halved, and sliced thinly widthwise

DIRECTIONS:

1.     Preheat the oven to 350 degrees. Place the thawed fillo shells on a rimmed baking sheet and fill each shell with a heaping teaspoon of jam and top with a  chunk of brie. 

2.  Bake for 5 to 6 minutes or until the cheese has melted and the edges of the fillo shells are golden brown. Remove from the oven and top with about 3 strawberry slices, fanning slightly. Serve immediately and enjoy!

Summer Balsamic Bruschetta

Summer in a jar!  I don't know why I've never made my own bruschetta!  It's divinely simple and oh so yummy.  The Italian colors of red (tomatoes) and green (basil) blend beautifully.  This is excellent served at room temperature, chilled, or even  heated!   

Enjoy!

INGREDIENTS:

8 small vine ripened tomatoes

1/3 cup chopped fresh basil

1/3 cup shredded Parmesan cheese

2 cloves garlic, minced

1 Tablespoon balsamic vinegar

2 teaspoons olive oil

¼ teaspoon sea salt

¼ teaspoon fresh ground black pepper

1 loaf French bread, toasted and sliced

DIRECTIONS:

Peel the tomatoes, cut into quarters, and gently squeeze out most of the juice and seeds.

Dice the tomatoes and then mix them with basil, Parmesan cheese, garlic, vinegar, olive oil, salt and pepper.  Add more salt and pepper if needed, to taste.

This is best served a couple of hours after mixing to give flavors a chance to blend.

Serve at room temperature or chilled over toasted bread slices.