Apricot Brie Puffs

1 box frozen puff pastry, thawed
1 brie wheel, cut into about 40 pieces
1/2 c. (+) apricot preserves

1. Preheat oven to 400F.
2. Roll out both puff pastry sheets on a cutting board and cut into about 15- 20 equal sized squares (each sheet).  In the center of each, place a dab of apricot preserves and top with a piece of brie.
2. For each square, fold the corners to the center and press seams to seal, creating a little pouch.
3. Place pouches on a greased cookie sheet and bake for 15 minutes or until the pastry is golden brown.

Pico de Gallo

6 roma (plus) tomatoes, diced
1/2 red onion, minced
3 Tbsp. (+) chopped fresh cilantro
1/2 jalapeno pepper, seeded and minced
1/2 lime, juiced
1 clove garlic, minced
1 pinch garlic powder
1 pinch ground cumin
sea salt and ground pepper to taste

Stir all ingredients in a bowl and refrigerate at least 3 hrs before serving.