FOR FOUR SERVINGS

     1sheet thawed puff pastry, cut into 2½x2½" squares 
      4 oz brie cheese, cut into 1x1" cubes 
      4 oz Armanino Artichoke Pesto 
      
Preheat oven to 375°. Lay each individual square of puff pastry in a lightly greased mini-muffin tin and press it around the edges. Bake approximately 5 minutes or until the puff pastry turns lightly golden brown. Cool slightly before placing a piece of brie into each puff pastry shell. Add spoonfuls of the artichoke on top. Bake another 5-10 minutes or until the brie is softened and the artichoke pesto is warm. Cool slightly before removing from pan.