Instructions

• Preheat oven to 375ºF (190ºC).
• Prepare a mini muffin tin: if using wonton skins, lightly grease 12 slots with vegetable oil and press one wonton skin into each slot to form a cup. If using a box of frozen/baked phyllo shells (15 shells), place one phyllo shell in each slot you plan to fill (you can fill 12 slots or use all 15).
• Remove the rind from the 8 ounces of Brie if desired. Cut the Brie into equal pieces sized to fit the number of cups you are filling (cut into 12 pieces for 12 cups, or into 15 pieces if you are filling all 15 phyllo shells). Save any scraps.
• In a small bowl, stir together 1/4 cup raspberry preserves, 2 tablespoons fresh raspberries, and 1/4 teaspoon minced rosemary until combined.
• Place one piece of Brie into the bottom of each prepared cup. Spoon about 1 to 1 1/2 teaspoons of the raspberry mixture onto each piece of Brie (or divide the mixture evenly among the cups).
• Bake for 10–12 minutes, or until the wonton cups or phyllo shells are lightly browned and the Brie is softened/melted. If using pre-baked phyllo shells, watch closely so they do not overbrown.
• Remove the tin from the oven and let cool in the tin for a few minutes. Carefully remove the bites from the tin and garnish with additional fresh raspberries if desired. Serve warm or at room temperature.