1 box of phyllo cups (15 count)

4 oz wedge of brie

3 slices of bacon

½ cup fresh raspberries

½ cup granulated sugar

2 tsp water

½ tsp white vinegar

½ tsp corn starch

1 teaspoon dark brown sugar

Fresh rosemary & sliced almonds (to garnish)

1. Stick the brie in the freezer for 1 hr (this makes it easy to slice, so it is not a goopy sticky mess)
2. Make the raspberry preserve
3. Put 1 cup of raspberries in a small pot over medium-low and mash with a fork.
4. Add the water and granulated sugar, mashing until the berries are completely broken down.
5. Add the brown sugar, cornstarch and vinegar
6. Cook 2 minutes
7. Put in a bowl to cool.
8. Cook the bacon until it is crispy.
9. Drain the bacon on a paper towel and crumble into small pieces
10. With 10 minutes left on the Brie, Preheat the oven to 350
11. Place the phyllo cups on a baking sheet
12. Take the brie out of the freezer and slice off the rind
13. Dice the brie into squares small enough to fit in the phyllo cups
14. Put one cheese square in each cup, (there should be some left)
15. Bake for 8 minutes.
16. Remove and add more brie to any cups that don’t look full enough.
17. Top with the raspberry preserve and bacon
18. Bake another 10 minutes
19. Garnish with fresh rosemary and sliced almonds and serve