Fall Cranberry Brie Bites Appetizer Recipe
- Cook Time: 27 minutes
- Total Time: 27 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 tube (8 oz) refrigerated crescent dough or 1 sheet of puff pastry
- 1 wheel (8 oz) brie cheese
- 1/2 cup whole berry cranberry sauce
- 1/4 cup chopped pecans or walnuts
- 2 tablespoons honey for drizzling
- 2 sprigs fresh rosemary, chopped for garnish
- Flour for dusting the surface
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin with non-stick cooking spray to ensure the bites release easily after baking.
- On a lightly floured surface, roll out your crescent dough or puff pastry. Pinch any seams together if using crescent dough. Use a knife or pizza cutter to cut the dough into 24 even squares. Gently press each square into the slots of the prepared mini muffin tin.
- Cut the brie cheese into small cubes, roughly 1/2 inch in size. It is perfectly fine to leave the rind on, as it is edible and helps the cheese hold its shape. Place one cube of brie into each dough-lined muffin cup.
- Spoon approximately one teaspoon of cranberry sauce over each piece of brie. Sprinkle a few chopped pecans or walnuts on top of the sauce for a delightful crunch.
- Place the muffin tin in the oven and bake for 10 to 12 minutes. You want the dough to be a light golden brown and the cheese to be melted and bubbly. Be careful not to overbake, or the dough may become too hard.
- Remove the tin from the oven and let the bites cool for about 5 minutes. While they are still warm, drizzle a small amount of honey over the top and sprinkle with fresh rosemary. Carefully remove them from the tin and serve immediately.