Surfas Los Angeles

From the Demo: Easy Breezy Summer Catering
Recipe Courtesy of Chef Meg Hall

Makes 24 Hors d’Ouevres

24        Surfas Phyllo Shells, Frozen
4 oz     Brie Cheese, cut into small cubes
12        Dried Apricots, cut in half
3 oz     Almond Slices, Toasted

1. Preheat oven to 350°.
2. Line up Phyllo shells on parchment paper lined sheet pan.
3. Fill each shell with a brie cheese cube, dried apricot half and a few slices of almond.
4. Bake until cheese is bubbling and phyllo shells are a deep golden brown.
5. Serve immediately.

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