• Twenty-four 3 1/4-inch square wonton wrappers
• 3/4 cup whole berry cranberry sauce
• 1 teaspoon lemon juice
• 1/2 teaspoon finely shredded lemon peel
• One 8-ounce round of Brie
Preheat the oven to 350°F. Spray 24 miniature muffin cups with nonstick
cooking spray. Press 1 wonton wrapper gently into each cup, allowing ends to
extend above cups. Spray edges of wonton wrappers with nonstick cooking spray.
Bake for 12 to 14 minutes, or until the bottoms of cups are beginning to brown,
and then remove from oven.
In a medium saucepan over medium heat, cook the cranberry sauce for 4 to 5
minutes, stirring occasionally, or until hot. Remove from the heat, stir in
the lemon juice, and peel. Cut the Brie into 24 cubes, about 3/4-inch each.
Place 1 cube in each cup and cover the pan with a sheet of aluminum foil to
prevent excessive browning. Return to the oven. Bake for 3 to 5 minutes longer,
or until the cheese is soft. Remove from oven and top each with about 1 teaspoon
of the cranberry mixture. Makes 24 appetizers