1/3 cup walnuts, finely chopped
1 tbsp. packed
1 tbsp. Dijon-style mustard
3/4 lb. , chilled, rind removed and cut into 36 pieces
Heat the oven to 400°F.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 36 (2 1/4-inch) squares. Press the squares into 36 (1 3/4-inch) mini muffin-pan cups.
Stir the walnuts, brown sugar and mustard in a small bowl. Spoon about 1/4 teaspoon walnut mixture into each pastry cup. Top each with 1 piece cheese.
Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool in the pan on a wire rack for 10 minutes.