Raspberry-Brie Tartlets

1. 1

   Remove crusts from bread with a serrated knife. Roll and flatten each bread slice with a rolling pin. Cut 3 circles out of each bread slice with a 1 3/4-inch fluted or round cookie cutter.

2. 2

   Brush mini muffin pans with melted butter. Press bread circles on bottom and up sides of muffin cups; brush bread cups with melted butter.

3. 3

   Bake at 350u00b0 for 7 minutes or until lightly toasted.

4. 4

   Remove bread cups from muffin pans, and place on ungreased baking sheets. Fill cups evenly with cheese pieces; top each with 1/4 teaspoon jam.

5. 5

   Bake at 300u00b0 for 10 minutes or until cheese is melted.

6. 6

   Note: To make ahead, freeze toasted bread shells up to 1 month in advance. Thaw at room temperature about 30 minutes. Assemble tartlets, and bake as directed.

No additional tips available.