Just when you thought you were clueless regarding a cool new appetizer for this celebratory Fourth of July weekend, I’ve come out of hiding to save you from dull and boring. It’s always a good time for berries and Brie and this is easy peasy with just 3 store bought ingredients (assuming everyone has honey and oil in their pantry!). Go ahead; be fabulous. Enjoy this wonderful holiday; and as always, be safe out there!

24 Wonton Wrappers (3” x 3”)
1 to 2 Tbs canola oil
24 small to medium strawberries, hulled and quartered
2 Tbs honey
6 oz Brie (double cream if possible)

Preheat oven to 375°.

Place half of berries in small bowl.
Add honey, stir to combine, and set aside.
Cut Brie (leaving rind on) into generous 1/2″ pieces.

Coat 2 mini muffin tins with cooking spray.
Lightly brush both sides of the wonton wrappers with canola oil.
Gently press each wrapper into a section of the muffin tin so that it forms a cup.
The corners will stick out a bit.
Bake until lightly browned and almost cooked through, approximately 7 minutes.
Remove from oven.

Place 2 honey coated strawberry pieces in bottom of each wonton cup.
Place Brie piece on top of each berry cup.
Return to oven and bake 2 to 3 minutes, until cheese is gooey and wonton cup is browned, approximately 2 to 3 minutes.
Remove from oven and cool on wire rack 5 minutes.
Remove from muffin tins; place on serving platter.
Top with 1 or 2 strawberry pieces.
May sprinkle with cracked black pepper if desired.

Makes 24.

NOTE: The original version of this recipe is by Chef Mary Payne Moran. I changed the pastry cup (she called for puff pastry, but I like the crispness of the wonton wrapper). She also topped hers with pistachios. While a lovely touch, I have a dear friend allergic to nuts, and I have learned never to serve nuts when entertaining. If I use them at all I always offer them on the side. No need to go to the hospital tonight good people!!