Artichoke Brie and Puff Pastry Bites

This is a great make ahead appetizer. Prepare, bake and reheat in a 350°F oven until heated through just before serving. 

Prep time:  20 minutes

Cook time: 12 to 15 minutes

1/2 (17.3-oz.) pkg. puff pastry (1 sheet), thawed

3/4 cup drained and chopped quartered or chopped canned Reese Artichoke Hearts

6 tablespoons basil pesto or olive tapenade

1/2 lb. Alouette, Il de France or Supreme Brie, cut or torn into small pieces

Snipped fresh basil (optional garnish)

Preheat oven to 400°F. Roll pastry out into a 14-inch square and cut into 36 equal squares; press into 36 greased mini muffin cups.  Place 1 teaspoon artichoke hearts and 1/2 teaspoon pesto or tapenade in the center of each pastry cup and top with equal amounts of Brie. Bake for 12 to 15 minutes or until very puffed and golden brown. Serve warm garnished with fresh basil, if desired. Makes 36 pieces.

Recipe tip:

Add a sprinkle of finely chopped sun-dried tomatoes for a bit of holiday color.