Ingredients
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
Preparation
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.
