On Sun, 19 Feb 2012 19:38:16 -0800 (PST), JeanineAlyse
> wrote:

> On Feb 19, 4:57*pm, sf > wrote:
> > > On Feb 19, 12:11*pm, sf > wrote:
> > > > Bite Sized Baked Briehttp://joythebaker.com/2011/12/bite-sized-baked-brie/
> > > Oh! *I'm very much the cheese novice, but I've set the Bites to
> > > Shortcut for making one day, with the Blue Cheese or with a Brie.
> > Glad they appealed to you too! *I'd be very careful with regular blue
> > cheese, because it can be over whelming. *I ruined cheese "crackers",
> > which are actually more like shortbread, by using regular blue cheese
> > (which I had a lot of and was trying to figure out how to use it up).
> It's the creamy cambozola I'll be using, not the more common, too dry
> blue cheese. To "fix" any odds you may still (or later) have of blue,
> I'd try letting it come to room temp, then beating a slightly honey-
> sweetened bit of sour cream into it for creaming it and making those
> tarts with a good and slightly sour jam or, maybe even better, a
> marmalade.

Cambozola will work on it's own. You don't have to fuss like that.
>
> One thing is for sure, the phyllo sheets are now noted for my next
> grocery run. I *have to* make those flakey critters soonest!

Those bites use puff pastry, but I suppose filo would work too... but
you'd have to wrap it differently.

--
Food is an important part of a balanced diet.