Ingredients

The following ingredients have 24 Servings
  • 24 prepared mini phyllo tart shells
  • 1 wheel of brie cheese (I prefer triple cream)
  • 1 tbsp butter
  • 1 lb. asparagus (trimmed and cut into 1 inch pieces)
  • 1 tbsp olive oil
  • 1 medium sweet onion (diced)
  • 1 tbsp brown sugar
  • 1 tsp balsamic vinegar

Instruction

  • Place your prepared phyllo tart shells on a serving platter. Cut 24 small pieces (about 1 inch) from the wheel of brie cheese and place in phyllo tart shells. Cover and refrigerate any unused brie.
  • In a skillet over medium heat, melt the butter and add the asparagus, sautéing until asparagus has softened slightly. Season with salt and pepper to taste. Add a piece of asparagus to each phyllo tart shell on top of the brie.
  • Wipe pan clean and add 1 tbsp of olive oil over medium heat. Saute onions, stirring occasionally until they become softened and start to brown lightly (about 5 minutes). Add the brown sugar and balsamic vinegar and stir to coat the onions in the mixture. Spoon a teaspoon of the onion mixture into each phyllo tart shell. Serve the tarts warm* or at room temperature.