Warm Brie in a Crispy Cup

Makes 20 pieces

5 wonton skins
½ cup butter, melted
8 oz. ripe Brie cheese
2 tbsp. white truffle honey (or other honey)
½ cup toasted almond slivers
1 ½-in. diameter cookie cutter
2 mini-muffin pans (12 cups each)

1. Preheat the oven 350º. Cut 1 ½ in. rounds out of the wonton skins (cut 4 from each skin). Brush each with melted butter and place in the mini-muffin pans.
2. Bake 8-10 minutes or until light brown. Remove the cups from the oven and fill each one with about 1 tsp. of Brie. Return to the oven and bake for a further 5 minutes or until the cheese has melted. Remove from the oven, drizzle with white truffle honey, and top with almonds. Serve immediately.

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