serves 15
2 1/2 oz Brie, rind removed
15 frozen mini phyllo pastry shells (from one 1.9-oz. pkg., such as Athens brand)
1 1/2 tbsp white balsamic vinegar
1 1/2 tbsp granulated sugar
1/2 cup fresh strawberries (3 oz.), hulled and chopped
Freshly ground black pepper
Freeze Brie:
Preheat oven to 350°F. Chill Brie in freezer for at least 10 minutes or up to 30 minutes while preparing other ingredients.
Bake pastry shells:
Arrange pastry shells on a rimmed baking sheet. Bake until pastry shells are lightly toasted, about 10 minutes.
Cook strawberries:
Meanwhile, heat vinegar and sugar in a small skillet over medium. Cook, stirring occasionally, until sugar is dissolved and mixture bubbles, about 2 minutes. Stir in strawberries; cook, stirring occasionally, until juices release and strawberries begin to soften, about 2 minutes.
Add strawberries to shells and bake:
Cut Brie into 15 pieces, and place in pastry shells. Spoon strawberry mixture into each shell (about 3/4 tsp. each). Bake until cheese is melted, 6 to 8 minutes. Top with pepper, and serve immediately.
Make-Ahead Instructions
The strawberry mixture can be made up to 1 day ahead; store in an airtight container in the refrigerator. Phyllo shells can be toasted up to 4 days ahead; cool completely and store in an airtight container at room temperature. Assemble cups and bake just before serving for the best texture.