Brie Bundles with Rosemary Chutney



2/3 cup chutney
1-1/2 teaspoons fresh snipped rosemary or 1/2 teaspoon dried rosemary, crushed
1/4 cup chopped toasted almonds
9 sheets(18x14 inches) frozen phyllo dough, thawed
1/2 cup margarine or butter, melted
1 4-1/2-ounce round Brie cheese, cut into 36 pieces

1. Cut up pieces of chutney, if necessary. Combine chutney, rosemary, and almonds in a small bowl; set aside. Lightly brush one sheet of phyllo dough with some of the margarine or butter. Place a second phyllo sheet on top of the first; brush with some of the margarine or butter. Repeat with a third sheet of phyllo and more margaine or butter. (Cover remaining phyllo with plastic wrap to prevent it from drying out.) Cut the stack of phyllo into twelve 4-inch squares, trimming edges as necessary.
2. Place a piece of Brie in the center of each phyllo square. Top with about 1 teaspoon of the chutney mixture. Bring the four corners of each phyllo square together. Pinch edges together to make a bundle; twist top slightly. Repeat with remaining phyllo dough, margaine or butter, Brie, and chutney mixture to make a total of 36 bundles.
3. Arrange bundles on an ungreased parchment- or foil-lined baking sheet. Bake, uncovered, in a 375 degree F. oven for 10 to 15 minutes or until golden. Serve warm.

Servings: 36 bundles