Mini Baked Jalapeño & Pumpkin Seed Brie Cups

Featured in the October 2014 Issue of ‘In the Loop’

These wonderful appetizers are perfect for entertaining this autumn or anytime!

Ingredients:

1. Wonton wraps (For a 48 ct. package, you will use ½ of package)

2. 1 wedge (~0.525 lb.) Soft ripened Brie cheese

3. ½ cup Light brown sugar

4. ½ cup Organic sprouted pumpkin seeds (Preferred brand: Go Raw)

5. Ragin’ Red Jalapeño Jelly (Oasis Foods)

Directions:

1. Preheat oven to 375℉.

2. Using a non-stick mini cupcake pan, line a wonton wrapper in each cup.

3. Cut Brie into 24 small chunks, keeping the rind on and place into bottom of each wrapped cup.

4. Sprinkle light brown sugar so that it covers the entirety of the Brie.

5. Place a small dollop of Ragin’ Red Jalapeño Jelly on top.

6. Roughly chop pumpkin seeds, then add to cover top of jelly.

7. Bake in preheated oven for 8 to 10 minutes, until corners of wonton wrappers are browned.

8. Serve warm. Can be microwaved for 10 seconds per 5 cups to reheat.

Makes 24 cups.

Wine Pairing: Viognier or Grenache Blanc