4 ounces Shiitake Mushrooms, finely chopped
3 garlic cloves
2 tablespoons butter or margarine
Brie cheese, rind removed
Salt and pepper to taste
Garnish (optional):
Orange slices-halved, grapes-halved, fresh parsley
NOTE: If you don't want to make the bread tartlets, you can buy the "Siljans Crispy Shells" for hors d'oeuvres and desserts at the supermarket.
Tartlets:
Grease 2 mini-muffin tins with butter or margarine. Using a 3-inch round cutter, cut two circles from each slice of the previously rolled bread. Carefully press into each muffin cup. Bake for 8 - 10 minutes or until lightly browned. Cool
Filling:
Heat 2 tablespoons butter or margarine in a frying pan. Add the mushrooms, garlic, salt and pepper. Saute until all the liquid has evaporated (this can be made early in the day and set aside).
Cut or shred small pieces of roast beef and place in the cooled, baked tartlets.
Add a small pinch or Brie cheese and top with a small amount of the mushroom mixture.
Presentation:
For a pretty presentation, line a platter with lettuce leaves. Arrange the filled tartlets in the center of the platter.
Arrange orange slices around the perimeter of the platter, rind side facing the tartlets. Place a half a grape on each orange slice.
