Copyright Thomas Saaristo  All Rights Reserved
Brie & Raspberry Canapés
20 phyllo pastry cups
8 ounces brie, rind removed and diced
1/2 cup seedless raspberry preserves
1 pint fresh raspberries
Black sesame seeds
Fresh oregano leaves

Heat oven to 350°. Line a baking sheet with parchment paper.

Arrange the pastry cups on the prepared tray. Add a dice of brie to each and top with
1/4 teaspoon raspberry preserves. Bake 7 to 9 minutes.

Before service, add a fresh raspberry to each pastry cup, sprinkle lightly with black
sesame seeds and add an oregano leaf.