Brie Bundles with Rosemary Chutney

Rosemary provides a savory nuance to these sophisticated little phyllo bites. This appetizer gets its character from the chutney and the toasted almonds.

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  • Makes: 36 bundles
  • Prep: 40 mins
  • Bake: 10 mins

Brie Bundles with Rosemary Chutney

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Directions

  1. Cut up pieces of chutney, if necessary. Combine chutney, rosemary, and almonds in a small bowl; set aside. Lightly brush one sheet of phyllo dough with some of the margarine or butter. Place a second phyllo sheet on top of the first; brush with some of the margarine or butter. Repeat with a third sheet of phyllo and more margaine or butter. (Cover remaining phyllo with plastic wrap to prevent it from drying out.) Cut the stack of phyllo into twelve 4-inch squares, trimming edges as necessary.
  2. Place a piece of Brie in the center of each phyllo square. Top with about 1 teaspoon of the chutney mixture. Bring the four corners of each phyllo square together. Pinch edges together to make a bundle; twist top slightly. Repeat with remaining phyllo dough, margaine or butter, Brie, and chutney mixture to make a total of 36 bundles.
  3. Arrange bundles on an ungreased parchment- or foil-lined baking sheet. Bake, uncovered, in a 375 degree F. oven for 10 to 15 minutes or until golden. Serve warm. Makes 36.
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Nutrition Facts (Brie Bundles with Rosemary Chutney)

  • Per serving:
  • 66 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 3 mg chol. ,
  • 76 mg sodium ,
  • 6 g carb. ,
  • 1 g pro.
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