2 (2.1 oz.) frozen mini fillo pastry shells (30 shells)
1 (8 oz.) round Brie cheese
3 tbsp. raspberry spreadable fruit

Heat oven to 350°F. Place pastry shells on ungreased large cookie sheet. Cut cheese into 1/2-inch cubes. Place 3 cheese cubes into each fillo shell.

Bake at 350°F for 10 to 12 minutes or until cheese is melted and bubbly. Remove partially baked shells from oven. Spoon 1/4 teaspoon spreadable fruit over cheese in each shell. Return to oven and bake an additional 2 to 3 minutes or until spreadable fruit is melted. Serve warm.

Makes 30 appetizers.