Baked Brie Bites

Need a bite-sized appetizer to serve at your holiday cocktail party? These are perfect. They are crispy, savory and sweet, and bite-sized. Just right for nibbling while you party.

This recipe is lighter than the usual baked brie in puff pastry I  make during the holidays. What I like so much about this recipe is you can make multiple batches with different toppings! I made this batch using raw honey from my apiary, organic dried cranberries and slivered almonds, but a dollop of fig jam on top would be delicious, too. Or maybe an apricot jam with almonds. The choices are endless!

Heading into the oven.
Heading into the oven.

Baked Brie Bites


  • ½ small wheel of  double or triple cream brie (about 3 ½ oz.)
  • ¼ C dried cranberries
  • ¼ C slivered almonds
  • 2 T honey
  • 1 box of Athens brand mini phyllo shells, 15 per box (in the freezer section). No need to defrost.

Directions: Preheat oven to 350°. Chop the brie into small cubes, small enough to fill the phyllo cups, about ½” pieces. Set aside.

Remove phyllo shells from the freezer.

In a small bowl, combine the dried cranberries, almonds, and honey. Arrange the shells on a baking sheet. Put one piece of brie in the bottom and top with the cranberry mixture. Bake for 5 minutes or until the cheese melts.




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