Recipe
Ingredients
2 sheets frozen puff pastry (from a 17.3-ounce package, such as Pepperidge farm), thawed
8 oz. Brie cheese
1/4 Cup pesto spread
1/2 Cup cherry tomatoes
2 Tbsp balsamic glaze
2 tbsp honey Salt to taste
Directions
Preheat your oven to 350F and generously coat 2, 24 cup mini muffin pans with non-stick spray.
Roll the thawed puff pastry sheets out on a clean surface. The dough should be soft and defrosted. Cut each sheet into 24 squares about 2" in size; cutting 4 strips lengthwise and then 6 strips crosswise, to create 24 even squares. These don't have to be perfect, just relatively even.
Press the squares into the base of each muffin cup to create a mini cup and use a fork to puncture a few holes into the base of each muffin cup.
Cut the brie round in half and dice each half of brie into 24 small cubes, so you will have 48 cubes, and place one cube in each muffin cup.
Top half of the muffin cups with a teaspoon of pesto and halved cherry tomatoes. Sprinkle with salt.
Top the other half of the muffin cups with a drizzle of honey.
Bake for 18-20 minutes or until the edges of the pastry is golden and brown.