I feel bad, I’ve been so busy with wedding season, I really have not had time to blog much this summer.  I thought I would throw up a quick post with some of my favorite images from this summer’s weddings (so far).  I’ve had 3 weddings in the past 8 days, so I have plenty to pick from 🙂

Tonight we had some friends over for dinner.  We decided to do an appetizer buffet instead of an actual sit-down dinner.  We had baked brie tarts, rosemary shortbread cookiees, spicy corn dip and nachos, mushrooms sauce on crustini’s, coconut flan, and pita sandwiches with walnut feta stuffing.  Everything was wonderful, but these little bite-size tarts were especially awesome.  I thought I’d share the pics and recipe!  Enjoy!

Bake Brie with Apricot Cherry Chutney

2 packages of mini fillo cups (I had Athens brand that I found right in the grocery store freezer)

1 wheel brie cheese, cut into 30 pieces

1/2 cup dried cherries

1/2 cup dried apricots, diced

1/2 cup onion, diced

1/2 cup apple cider vinegar

1/2 cup water

salt/pepper to taste

1/2 cup brown sugar

zest from about half a lemon

dash of cayenne pepper

Chutney should be prepared at least 4 hours prior.  It can be made up to 3 days ahead of time and just stored in the refrigerator until ready to use.  Mix the cherries, apricots, onions, vinegar, water, salt, pepper, brown sugar, lemon zest and cayenne pepper in a medium sauce pan over medium heat.  Simmer over heat for 30 minutes.  Remove from heat and cool, then place in refrigerator until ready to use.  When ready to make tarts, preheat oven to 350 degrees.  Place mini cups on a cookie sheet.  place cheese bites into each cup.  Place a dollop of chutney on each tart.  Bake for 12-15 minutes or until brie is melted.  Remove and serve warm!  Enjoy!