Won Ton Baskets Supreme Appetizer
(Any filling of your choice can be used, however, the combination of garlic, mushrooms and Brie are a perfect match and very flavorful.)

Won Ton wrappers
Olive oil
1 tablespoon butter
1/2 pound mushrooms (any type will do), finely chopped
4 or 5 cloves minced garlic
Kosher Salt and pepper to taste
1/4 cup Brie cheese
5 slices smoked salmon lox
Parsley and/or Capers for garnish

Preheat oven to 375° degrees F. Using scissors, trim the won ton wrappers to approximately 2 1/2-inch squares. Spray a miniature muffin tin with olive oil; spray the won ton wrappers lightly and put into muffin tin (I use a clean cork from a wine bottle to gently press the won tons into the muffin tin). Bake for approximately 7 minutes. Remove from oven and cool. The won ton baskets can be made a day ahead. Cover and store at room temperature.

Filling:
In a large frying pan, melt butter; saute the mushrooms, garlic, salt, and pepper until there is no more liquid left. Remove from heat and cool; spoon into prepared won ton baskets.

For each won ton basket: pinch off a small piece of brie cheese; place it on top of the mushroom mixture. Cut a small triangle piece of smoked salmon lox and drape it on top of the cheese. Just before serving, preheat oven to 350° degrees F. Place into oven just long enough to melt the brie cheese. Remove from oven, sprinkle parsley on top of each basket or garnish with capers and serve warm.

This recipe makes approximately 12