JAM AND GINGER BRIE PUFFS

Ingredients

• 1 round (200 g) brie cheese, trimmed
• 1/2 cup apricot or cherry jam
• 2 tbsp finely chopped crystallized ginger
• 1 tbsp liquid honey
• 2 tsp apple cider vinegar
• 1 tbsp grated orange peel
• 1 tsp chopped fresh rosemary
• 1/4 tsp salt
• 1/8 tsp freshly ground pepper
• 1 pkg (397 g) frozen puff pastry, thawed
• 2 tbsp finely chopped pecans

Directions

1. Preheat oven to 400°F.
2. Cut brie into 32 cubes, each about 1/2 inch; set aside.
3. Melt jam in a small saucepan over low heat, stirring frequently. Stir in ginger, honey and vinegar. Simmer, stirring frequently, until heated through, about 2 minutes. Stir in orange peel, rosemary, salt and pepper. Remove from heat.
4. Divide pastry in half. On a lightly floured surface, roll out each half into a 10 inch square. Cut each half into 16 squares. Press each square into a mini muffin cup.
5. Bake until pastry is puffed and light golden, about 10 - 12 minutes. Remove pans from oven.
6. Using the handle of a wooden spoon, press down in centre of each puff to make a well. Spoon about 1/2 tsp of jam mixture into each puff. Top each with 1 cube of brie. Sprinkle with pecans.
7. Return pans to oven and continue baking until brie is melted, about 1 - 2 minutes. Serve warm.