1 medium leek white portion only chopped
1 garlic clove minced
½ c heavy cream
Dash of salt and white pepper
Dash of nutmeg
1 package frozen mini phyllo tarts
2 oz. brie or Camembert cheese, rind removed
• In small skillet, sauté leek and garlic in butter till tender.Add the cream, salt, pepper and nutmeg, cook and stir for 1-2 minutes or until thickened.
• Place tart shells on baking sheet. Slice cheese into 15 pieces; place one piece in each shell. Top each with 1 1/2 tsp. leek mixture
• Bake at 350 for 6-8 minutes. Or till heated through. Refrigerate leftovers, if there are any.
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