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!
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.