Brie and Cranberry Tortilla Cups

Ingredients

2 large tortillas

Water (for brushing)

1 tbsp olive oil, (for brushing and drizzling

1⁄2 tsp finely chopped fresh rosemary

Pinch of salt

Filling:

100 g brie

10 tsp cranberry sauce

Dip: 80 g brie

1 tbsp cranberry sauce

Garnish:

Chopped pecans

Fresh chopped rosemary

Directions

Heat the oven to 180°C (350°F) fan. Line two baking trays with parchment.
Place the tortillas on your work surface and cut out about 10 circles using an 8 cm (3 inch) cutter. On each circle, make small cuts around the edge, each about 1 cm (½ inch) deep and evenly spaced. Lightly brush the cut edges with water. Lift one section and overlap it onto the next, pressing gently so it sticks. Continue all the way around to form a neat cup shape.
Brush the tortilla cups with a little olive oil. Cut the brie for the filling into small pieces and divide evenly between the cups. Add 1 teaspoon of cranberry sauce to each. Bake for 8 to 10 minutes, or until the cups are crisp and lightly golden. Keep an eye on them as they brown quickly.
Use the leftover tortilla scraps to make chips: cut them into triangles or strips, toss with a little olive oil, rosemary, and a pinch of salt, then spread onto the second tray.
Place the brie for the dip into a small ramekin or baking dish and spoon the cranberry sauce on top.
Bake the tortilla chips for about 5 minutes, or until golden and crunchy. Bake the brie-and-cranberry dip for 7 to 10 minutes, or until fully melted and bubbling at the edges.
To serve, sprinkle the warm tortilla cups and the dip with chopped pecans and fresh rosemary. Enjoy immediately while everything is hot and gooey.

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