Short on time during the holidays? These Cranberry Brie Bites are incredibly easy and adorably festive. They’re the perfect little appetizer for any celebration.
I immediately embraced it. I could totally go for brie in the shopping cart instead of string cheese. And Creme Brulee tops Jello any day.
‘Course, kids’ tastes change like the wind. Resulting in us becoming a string cheese buying family. And now they’ll eat Jello for dinner if I let them. But we’ve got hope and are quite confident brie will make an earth shattering comeback around here.
Starting with these cute little Cranberry Brie Bites, which the Littles happily partook in…
Hubby and I gorge on brie every chance we get. I serve brie at all the parties.
It has a magical ability of turning wonderfully melt-in-your mouth delicious at room temp. It’s the simplest way to elevate almost anything. Put a slice of brie over crackers, toasted baguettes, or fruit, and you’ve got a party appetizer on the fly.
I occasionally get a tube of refrigerated croissants from Trader Joes, because the kids like ’em and because they don’t have artificial stuff in them.
Simply roll out the dough into a thin rectangle so the seams meld together. Slice it up into little squares.
By the way, these are meant for mini muffin cups. So they stay bite-sized and in the pop-in-mouth category.
You can pop them in your mouth while sipping champagne and not lose a crumb, all while conversing with holiday guests. Sometimes that takes skill, but with these savory morsels, there’s no experience necessary.
Once your pastry crusts are nicely puffed up and golden brown, they should pop right out of your nonstick mini muff pan.
Fill ’em up immediately with the room temp brie cubes, topped by [preferably homemade] cranberry sauce, and garnished with crunchy pistachios.
A shout out for homemade cranberry sauce is due here, as it’s crazy easy and immeasurably better than canned. (If you make a batch of it ahead of time, it keeps super well in fridge for up to a week. It can even be frozen for longer!)
Though in a massive holiday time crunch, canned whole cranberry sauce can work.
Here’s to creamy, rich, decadent brie. Maybe creme brulee afterwards.
And some string cheese on the side. 😉
- 1 can refrigerated crescent dough (I use Trader Joe’s natural)
- 2 cups whole cranberry sauce (I use this recipe, recommended)
- 1/2 lb good quality brie, cut into bite size cubes, room temp
- 1/2 cup chopped roasted pistachios
- Preheat oven to 350F with rack on lower middle.
- Roll out crescent dough to about 8.5 inches by 12 inches, with seams closed in. Cut dough into about 40 small 1″ squares (actual count may vary a bit; a pizza slicer works well.) Press squares firmly into the bottom and corners of a nonstick mini muffin pan. Bake 8-9 min or until edges are golden brown and puffy.
- Remove crusts and place on serving platter. Immediately place brie cubes in center of warm crusts. Top with a spoonful of cranberry sauce, followed by a sprinkle of pistachios.
- Serve immediately and keep any extras on a tray in the warm oven (be careful that oven is not actually hot enough to burn them.) Best served slightly warm.
Source: Chew Out Loud