Ingredients

• 1.5 oz Brie, chopped (I used Lite Brie Cheese)
• 15 Athens mini phyllo shells
• 15 raspberries
• 1/4 cup raspberry preserves
• 1.5 oz chopped white chocolate (I shaved mine with a vegetable peeler)

Instructions

1. Preheat oven to 350 degrees.Line a baking sheet with parchment paper
2. Place 1 teaspoon white chocolate in bottom of shell. Top with chopped Brie.
3. Add about 1/2 tsp. raspberry preserves on top and bake for 8 minutes.
4. Remove from oven and top with leftover raspberry jam, place back in oven for 1 minute. Top with a raspberry.
5. Serve hot.