One9.5-ounce packagefrozen Puff Pastry cups(Pepperidge Farm makes them)
24wholesmall fresh sage leaves
24½-inch chunksbrie cheese(rind removed)-- about 12 ounces
PREPARE THE PASTRY CUPS:
Preheat the oven to 400 degrees F. Break apart the frozen pastry pieces along the perforations. Place the pastry on a baking sheet (perforation-side-up). Bake 20 minutes, or until the pastries have puffed up and are golden brown. When the pastries come out of the oven, use the end of a wooden spoon to poke the inside of each pastry to create the "cup."
WHILE THE PASTRIES ARE BAKING...
Toast the pine nuts: Heat a small skillet to medium. Add the pine nuts and dry toast them until lightly brown. Stir often, and keep an eye on them. Remove from heat when toasted and transfer them to a paper towel to cool. Prepare the crispy sage: Heat the olive oil in a small skillet. Add a few sage leaves to the hot oil, fry for about 20 to 30 seconds (until crispy), then remove them to a paper towel to drain.
ASSEMBLE THE APPETIZERS:
Spoon ½ teaspoonful or so of apricot jam into each pastry cup. Top with a chunk of brie. Pop them back into the 400 degree oven for 2 minutes or so, just until the cheese is slightly melted and soft. Remove from the oven and transfer the pastries to a serving tray. Top each with a few toasted pine nuts and a crispy sage leaf (be very gentle with the crispy leaves as they will break if you handle them too much). Serve immediately.
*Pepperidge Farm Puff Pastry Cups are available in the frozen pastry section at your market.
*Try using different flavors of jam: raspberry or orange marmalade are good choices too.
*Toasted pecans may be used in place of the toasted pine nuts.