Here's What You'll Need
mini phyllo cups, french brie, California sun dry tomatoes, prosciutto, sage, canola oil, balsamic vinegar
Bake the Phyllo & Cheese
Place phyllo cups on a baking sheet. Fill with 1 tsp brie each, then top with 1/4 tsp of sun dried tomatoes. Bake for 13-15 minutes. Remove and cool on a wire rack.
Heat canola oil in a pan. Add prosciutto and cook, stirring often until crispy, about 3-4 minutes. Transfer prosciutto to a paper towel-lined plate.
Add remaining canola oil and turn heat to high. Add sage leaves and cook for about 30 seconds. Immediately transfer to a paper towel-lined plate or bowl.
Top each baked brie phyllo cup with a piece of crispy prosciutto and a fried sage leaf. Drizzle cups with balsamic. Serve immediately or at room temperature.