Baked Brie Bites Recipes

FESTIVE BAKED BRIE BITES

Festive Baked Brie Bites image

Provided by Ree Drummond : Food Network

Time 35m

Yield 24 pieces

Number Of Ingredients 10

Ingredients

Two 4- to 5-ounce wheels Brie cheese
3 tablespoons dried cranberries, finely chopped
3 tablespoons shelled pistachios, finely chopped
All-purpose flour, for dusting
One 8-ounce sheet refrigerated crescent dough
1 large egg, beaten
1 teaspoon chopped fresh rosemary, plus whole sprigs, for garnish
1 teaspoon sea salt
1/4 cup pomegranate seeds
Honey, for drizzling

Steps:

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Cube each wheel of Brie into 12 pieces. They do not need to be perfect cubes. Set aside.
Mix the cranberries and pistachios together in a small bowl. Set aside.
Lightly dust a cutting board with flour. Unroll the crescent dough (it should be an 8-by-12-inch sheet) onto the dusted surface. Using a knife, cut 4 lines down the 8-inch side and 6 across on the 12-inch side to get 24 squares.
Place a cube of Brie in the center of each dough square. Sprinkle about 1/2 teaspoon of the pistachio and cranberry mixture over the top of each cube of Brie. Fold the corners of each square together, lightly pinching to seal everything in. Transfer the bites to the prepared baking sheet.
Whisk together the egg and 1 tablespoon water in a small bowl and brush the top of each bite with the egg wash. Sprinkle each with a little rosemary and a bit of sea salt. Bake until golden brown, 12 to 14 minutes. Let cool for 2 to 3 minutes.
Carefully transfer the bites to a serving platter. Scatter the pomegranate seeds around the bites, drizzle with honey and frame the platter with rosemary sprigs for color and festive fun. Enjoy!

BAKED BRIE BITES

Baked Brie Bites image

Flaky puff pastry meets creamy brie in these warm oozy throwback apps. An ice cube tray is the secret to stuffing them full of goodies like candied pecans and grapes.

Provided by Food Network Kitchen

Categories appetizer

Time 1h10m

Yield 24 pieces

Number Of Ingredients 7

Ingredients

All-purpose flour, for dusting
2 frozen puff pastry sheets (from a 17.3-ounce box), thawed
12 ounces brie cheese, cut into twenty-four 1-inch squares
1/2 cup candied pecans, chopped
12 small red grapes, halved
Freshly ground black pepper
1 large egg, beaten

Steps:

Lightly flour a work surface and roll out both puff pastry sheets into 12-inch squares. Lay half of 1 sheet over a 12-compartment ice cube tray (the other half of the sheet will hang off the tray) and gently use the back of your fingers (or the handle of a wooden spoon) to press the pastry down into each compartment of the tray. Repeat with the remaining pastry sheet and a second ice cube tray.
Fill each ice cube compartment with 1 piece of brie, 1 teaspoon pecans, 1 red grape half and a pinch of black pepper.
Brush the top of the pastry that is hanging off the ice cube tray with egg and fold it over the compartments to cover the fillings. Trim the excess pastry around the edges of the tray, then press the dough together with your fingers to seal. Freeze the ice cube trays for 15 minutes.
Position a rack in the center of the oven and preheat to 400 degrees F.
Use your fingers to gently loosen the puff pastry from the ice cube trays then flip out onto a cutting board. Cut in between each brie bite to separate. Use a fork to crimp the edges of each bite.
Line a large baking sheet with parchment. Put the bites on the baking sheet, brush the egg on the tops and sprinkle with pepper.
Bake, rotating the baking sheet about halfway through, until the brie bites are puffed and golden brown, about 25 minutes. Let cool for 5 minutes on the baking sheet before serving.

BAKED BRIE WITH ROASTED GARLIC

Baked Brie with Roasted Garlic image

"The garlic is mellow and sweet in this recipe," says Lara Pennell of Mauldin, South Carolina. "I never fail to get compliments when I serve this as a first course-even brie-haters are converted!"

Provided by Taste of Home

Categories Appetizers

Time 1h20m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1 whole garlic bulb
1-1/2 teaspoons plus 1 tablespoon olive oil, divided
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 round loaf (1 pound) sourdough bread
1 round (8 ounces) Brie cheese
1 loaf (10-1/2 ounces) French bread baguette, sliced and toasted
Red and green grapes

Steps:

Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off bulb. Brush with 1-1/2 teaspoons oil; sprinkle with rosemary. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. , Meanwhile, cut the top fourth off the loaf of bread; carefully hollow out enough of the bottom of the bread so cheese will fit. Cube removed bread; set aside. Place cheese in bread. , Cool garlic for 10-15 minutes. Reduce heat to 375°. Squeeze softened garlic into a bowl and mash with a fork; spread over cheese. Replace bread top; brush outside of bread with remaining oil. Wrap in heavy-duty foil. , Bake for 45-50 minutes or until cheese is melted. Serve with toasted baguette, grapes and reserved bread cubes.

Nutrition Facts :

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