Brie-and-Fig Mini Tarts

Ingredients

• 1 tablespoon candied ginger minced
• 2 tablespoons fig preserves 
• 1.9 oz mini-phyllo pastry shells frozen
• 10 servings pepper freshly ground to taste

Equipment

• baking sheet
• oven

Directions

1. Preheat oven to 37
2. Cut Brie into 15 pieces.
3. Place 1 piece into each phyllo shell, and top each with a rounded 1/4 teaspoonful fig preserves.
4. Place on a baking sheet, and bake 6 minutes.
5. Sprinkle with candied ginger and pepper to taste.
6. Goat Cheese-and-Olive Mini Tarts: Preheat oven to 37
7. Place 1 tsp. softened goat cheese into each of 15 frozen mini-phyllo pastry shells. Top each with 1/2 tsp. olive tapenade.
8. Place on a baking sheet, and bake 6 minutes.
9. Sprinkle with 1 tsp. fresh thyme leaves and freshly ground pepper to taste.
10. Cheddar-Chutney Mini Tarts: Preheat oven to 37
11. 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.
12. Place on a baking sheet, and bake 6 minutes.
13. Monte Cristo Mini-Tarts: Preheat oven to 37
14. Divide 2 oz. shaved ham among 15 frozen mini-phyllo pastry shells.
15. Sprinkle with 1/2 cup (2 oz.) shredded Swiss cheese, and top each with 1/4 tsp. strawberry jam.
16. Place on a baking sheet, and bake 6 minutes.