Baked Brie Phyllo Cups With Sun Dried Tomatoes and Crispy Prosciutto
Prep time: 10 minutes
Cook time: 13 minutes
Yields: 24 pieces
24 mini phyllo cups (2 packages)
½ lb French brie or triple cream cheese
2 Tbsp julienned California Sun Dry tomatoes, finely chopped
2 oz prosciutto, chopped into small ½” pieces (you can also rip it apart into small pieces with your hands)
24 fresh small fresh sage leaves
2 Tbsp canola or vegetable oil, divided
Balsamic vinegar, for serving
Preheat oven to 350 F.
Place frozen phyllo cups on a rimmed baking sheet. Fill each with about 1 tsp brie each, then top with ¼ tsp of California Sun Dry tomatoes per cup. Bake for 13-15 minutes, or until cheese has melted and phyllo has browned a bit. Remove and transfer cups to a wire rack.
Meanwhile, heat 1 Tbsp canola oil in a pan over medium-high heat. When hot, add prosciutto and cook, stirring often until crispy, about 3-4 minutes. Transfer prosciutto to a paper towel-lined plate.
In the same pan, add remaining 1 Tbsp canola oil and turn heat to high. Add sage leaves and cook for about 30 seconds, just until they stop popping in the oil. Immediately transfer to a paper towel-lined plate or bowl.
Top each baked brie phyllo cup with a piece of crispy prosciutto and a fried sage leaf. Drizzle cups with a little balsamic. Serve immediately or at room temperature.