CRANBERRY-CHEESE BITES

Cranberry-Cheese Bites image

Provided by Betty Crocker Kitchens

Time 1h20m

Yield 30

Number Of Ingredients 10

1 cup fresh or frozen (thawed) cranberries
1 jar (10.5 oz) red pepper jelly
1/4 cup sugar
1/4 cup water
1/4 teaspoon crushed red pepper flakes
1 teaspoon chopped fresh rosemary leaves
30 pecan halves (about 1/2 cup)
2 packages (2.1 oz each) frozen mini phyllo shells, thawed
1 package (8 oz) Camembert cheese, cut into 1/2-inch cubes
Additional fresh rosemary leaves, if desired

Steps:

In large saucepan, heat cranberries, jelly, sugar, water and pepper flakes to boiling over medium-high heat, stirring often. Reduce heat; simmer 10 to 15 minutes, stirring often, until cranberry skins begin to split and mixture begins to thicken. Remove from heat; stir in chopped rosemary. Cool completely, about 45 minutes.
Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
Increase oven temperature to 375°F. Spray cookie sheet with cooking spray. Place phyllo shells on cookie sheet; place 1 cheese cube in each shell. Bake 5 minutes or until cheese is melted. Top with 1/2 teaspoon cranberry mixture, 1 toasted pecan half and 1 rosemary leaf. Serve immediately.

Nutrition Facts : Calories 90, Carbohydrate 12 g, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 80 mg