4 thin slices of prosciutto, each sliced into 4 pieces
1 Woolwich Triple Crème Goat Brie Cheese (180 g), cut into 32 small pieces
60 mL (1/4 cup) of pomegranate seeds
60 mL (1/4 cup) of walnuts, finely chopped
Fresh thyme, to serve
Preheat the oven to 190 °C (375 °F). Grease a mini muffin pan. In a small bowl, combine the pomegranate seeds and walnuts.
Lay a sheet of phyllo pastry flat on a working surface. Using a pastry brush, lightly butter the whole surface of the pastry. Place a second sheet of phyllo pastry exactly over the first one. Lightly butter, then repeat to layer the 4 sheets, making sure to butter the top one as well. Using a sharp knife or a pizza cutter, slice the layered phyllo sheets into 16 3-in. (7.5-cm) squares.
Ease the squares into the mini muffin cups, butter side up, making sure to press on the bottom and sides of the cups to make room for the filling. Bake for 8 minutes.
Remove the phyllo cups from the oven. Add one piece of Woolwich Triple Crème Goat Brie Cheese to each cup, then crumple and press one piece of prosciutto onto the cheese. Spoon about 5 ml (1 tsp) of the pomegranate-walnut mixture into each cup, then top with a second piece of Woolwich Triple Crème Goat Brie Cheese. Bake for 8 minutes, or until the phyllo pastry is golden brown and the cheese is melted.
Let cool over a wire rack for 5 minutes, then unmould. Garnish with fresh thyme leaves and serve warm.