1/2 cup of sliced almonds
3 boxes Athens phyllo mini shells
12 ounces of brie, cut into 45 equal squares
1 cup of red seedless grapes, cut in half (or quarters if the grapes are large)
1 cup of red or yellow delicious apple, diced finely
1 cup of strawberries, diced finely
Good aged balsamic vinegar for drizzling, about 3-4 Tablespoons
Preheat oven to 375 degrees, prepare 2 baking sheets by lining them with parchment paper.
Place the almonds in one of the baking sheets and place in the preheated oven for about 10 minutes or until light golden brown, then remove from the oven and pour the nuts into a plate to cool. Keep the baking sheet with the parchment paper ready for the mini shells.
Place all the phyllo mini shells evenly on the two baking sheets, place a piece of brie into each shell and place in the oven 5-7 minutes or until cheese is melted. Remove from oven and place on a serving platter.
Combine all the fruit, place an equal amount of the fruit mixture on each tart and add an equal amount of the roasted sliced almonds.
Drizzle with the balsamic vinegar and serve while warm.
This is perfect as an appetizer but may also be used as part of a cheese course or even a dessert party!