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YIELD: 15 TARTS
15 (1" diameter) phyllo pastry cups (such as Athens), baked
4 oz. brie or 1/3 cup crumbled blue cheese
8 green Chilean grapes, quartered lengthwise
8 red Chilean grapes, quartered lengthwise
2 Tbsps. toasted slivered almonds
1. Preheat oven to 375°F. Place phyllo cups on baking sheet. Cut brie into 15 pieces; place one into each cup (or divide crumbled blue cheese among cups.) Bake until cheese begins to melt and pastry just begins to color, 3 to 5 minutes.
2. Top with grapes and almonds, dividing equally. If desired, garnish with a swirl of mascarpone or cream cheese, softened with a touch of milk. Serve warm.
Recipe and photo: Chilean Fresh Fruit Association
