INGREDIENTS
2
boxes phyllo shells (1.9 oz boxes with 15 shells)
4 oz
brie cheese, cut into 1 in cubes
1
large onion
1 tbsp
Pompeian Extra Virgin Olive Oil
1 tbsp
Pompeian Balsamic vinegar
salt
2 tsp
butter
1/2 cup
chopped pecans
1/2 tsp
red pepper
1 tbsp
honey (optional)