Thaw pastry according to package directions and roll into a 14-inch (35 cm) square on a lightly floured board.
Cut into 36 equal squares.
Press each into the bottom of a mini-muffin cup.
Trim away outer edge (rounded edge) of Brie and cut into small pieces (1-inch/2.5 cm cubes).
Place equal amounts in the bottom of pastry-lined cups.
Place several pieces of fruit in each cup on top of cheese; top with prosciutto.
Bake for 12 to 15 minutes or until puffed and golden brown.
Remove from oven and sprinkle with chopped thyme. Serve warm.
Source: California Peaches - Plums - Nectarines
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