1/3 C. melted butter
8 oz. wedge Brie, cut into 54 pieces
13 oz. jar seedless raspberry jam (you'll have leftovers)
Roll and flatten each bread slice with a rolling pin. Cut 3 circles out of each bread slice with a 2 in. fluted or round cookie cutter.
Brush mini muffin pans with melted butter. Press bread circles on bottom and up sides of muffin cups; brush bread cups with melted butter.
Bake at 350 degrees for 10-12 min. or until lightly toasted.
Remove bread cups from muffin pans; place on ungreased baking sheets. Fill each bread cup with one piece of cheese; press lightly with finger to make a slight indentation. Fill each indentation with 1/4 tsp. jam.
Bake at 300 degrees for 10 min. or until cheese melts.
These are very good and quite pretty. Dress them up with a tiny mint leaf, if you'd like. You can also use store-bought pastry cups.
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