4ouncescamembert or brie cheese, cut into small pieces/cubes
Heat oven to 350 degrees F. Line a baking sheet with foil or parchment paper. Remove Athens Mini Fillo Shells from the freezer and the box and place them on the baking sheet for about 10 minutes (while prepping other ingredients).
Cut up cheese. Remove thyme leaves from the stalks. Add about 1/2 to 1 teaspoon of marmalade to each phyllo/fillo shell and top with 2 to 3 pieces of cheese. Top all shells with thyme leaves. Bake for 5 to 6 minutes and serve immediately.
I love eating camembert and brie cheeses with the rind on. It really depends on your taste so if you don't like the strong taste of the rind, be sure to remove it before cutting up the cheese into small pieces.