Brie-And-Fig Mini Tarts

• 1/2 (8-oz.) Brie round, rind removed
• 1 (1.9-oz.) package frozen mini-phyllo pastry shells
• 2 tablespoons fig preserves
• 1 tablespoon minced candied ginger
• Freshly ground pepper to taste

1. Preheat oven to 375u0b0. Cut Brie into 15 pieces. Place 1 piece into each phyllo shell, and top each with a rounded 1/4 teaspoonful fig preserves. Place on a baking sheet, and bake 6 minutes. Sprinkle with candied ginger and pepper to taste.
2. Goat Cheese-and-Olive Mini Tarts: Preheat oven to 375u0b0. Place 1 tsp. softened goat cheese into each of 15 frozen mini-phyllo pastry shells. Top each with 1/2 tsp. olive tapenade. Place on a baking sheet, and bake 6 minutes. Sprinkle with 1 tsp. fresh thyme leaves and freshly ground pepper to taste.
3. Cheddar-Chutney Mini Tarts: Preheat oven to 375u0b0. Stir together 2 oz. softened cream cheese and 1/2 cup (2 oz.) shredded extra-sharp Cheddar cheese. Divide cream cheese mixture among 15 frozen mini-phyllo pastry shells; top each with 1/2 tsp. mango chutney. Place on a baking sheet, and bake 6 minutes.
4. Monte Cristo Mini-Tarts: Preheat oven to 375u0b0. Divide 2 oz. shaved ham among 15 frozen mini-phyllo pastry shells. Sprinkle with 1/2 cup (2 oz.) shredded Swiss cheese, and top each with 1/4 tsp. strawberry jam. Place on a baking sheet, and bake 6 minutes.

pastry shells, preserves, candied ginger, freshly ground pepper

Taken from www.myrecipes.com/recipe/brie-and-fig-mini-tarts (may not work)