1 sheet frozen puff pastry, thawed
1/2 cup cherry preserves
4 ounces Brie or Camembert cheese, cut into 1/2-inch cubes
1/4 cup chopped pecans or walnuts
2 tablespoons minced chives
Unfold puff pastry; cut into 36 squares. Gently press squares onto the bottoms of 36 greased miniature muffin cups. Bake at 375° for 10 minutes. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each. Bake 6-8 minutes longer or until golden brown. With spoon handle, press squares down again. Spoon a rounded 1/2 teaspoonful of preserves into each cup. Top with cheese; sprinkle with nuts and chives. Bake for 3-5 minutes or until cheese is melted. Yield: 3 dozen.