Fig & Brie Cups
by Marilyn Byer, guest speaker

Serves: 6 people, two each. Preparation time: 10 minutes. Fig & Brie Cups

Preheat the oven to 350 degrees. Defrost the Phyllo Cups. Peel back the rinds from the Cheese and cut the flesh into twelve ½x½x½ inch cubes.

Set the 12 cups on a cookie sheet. Place 1 cube (or ½ teaspoon) of Brie in each cup. Top with ½ teaspoon of Fig Jam on top. Bake for just 5 minutes and serve warm, two per guest.

This recipe is published by permission, from the book, "The Gild A Lily Cookbook - Marilyn Byer Teaches Elegant Foods and Presentations", available from the author, Marilyn Byer.



"Brie" - A soft, sweet, cow's milk cheese named after the French Region where it originated near southeast Paris. It's easy to identify by the rind of white mold. Americans tend to peel back the rind, the French find the rind delicious. The cheese is aged 5-6 weeks and sold in small "wheels". Brie is often melted and served with fruits or nuts. Evidence in the chronicles of Charlemagne suggests the tasting of Brie by the Emperor in the year 774. It has gathered the name "The Queen of Cheeses" for some reason.


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