I know that most of us are probably partied out. But it can never hurt to have some really great (and easy) party appetizer recipe on hand, right?
This recipe is a bite-sized version of baked brie wrapped in puff pastry; some versions of baked brie are stuffed with jam and nuts. This mini version uses mini phyllo cups stuffed with brie and cranberry sauce, then is topped with toasted almonds and fresh thyme. Mini phyllo cups are typically available in the dessert frozen section of the supermarket.
Ingredients:
- 1 teaspoon unsalted butter
- 1 tablespoon sliced almonds
- salt, to taste
- 1 box mini phyllo shells (15 shells in each box)
- 4-5 ounces brie
- 1 tablespoon plus 1 teaspoon cranberry sauce
- 1 tablespoon thyme leaves
Preheat your oven to 400 degrees F.
While the oven preheats, add the butter to a saute pan over medium-low heat. Once melted, add in the sliced almonds and toast, stirring occasionally until fragrant and browned, about 1 to 2 minutes.
Remove from heat and add to a small bowl lined with paper towels. Season with salt and set aside.
Add the phyllo shells to a baking sheet. Slice up the brie into pieces that will fit in the cups and add to each cup.
When your oven is preheated, add the baking sheet and bake for 8-10 minutes. Remove and top with approximately 1/4 teaspoon cranberry sauce to each cup.
Top with the toasted almonds.
Sprinkle with the fresh thyme leaves and serve.
These can also be made ahead of time and served at room temperature.
These are the perfect bite! The creaminess of the brie is complemented by the subtle acidity of the cranberry sauce. The almonds and phyllo cups add a toasty crunch and the thyme leaves brighten the whole cup up.
These are definitely worth keeping in mind for your next party!
Ingredients
- 1 teaspoon unsalted butter
- 1 tablespoon sliced almonds
- salt, to taste
- 1 box mini phyllo shells (15 shells in each box)
- 4-5 ounces brie
- 1 tablespoon plus 1 teaspoon cranberry sauce
- 1 tablespoon thyme leaves
Instructions
- Preheat your oven to 400 degrees F.
- While the oven preheats, add the butter to a saute pan over medium-low heat. Once melted, add in the sliced almonds and toast, stirring occasionally until fragrant and browned, about 1 to 2 minutes.
- Remove from heat and add to a small bowl lined with paper towels. Season with salt and set aside.
- Add the phyllo shells to a baking sheet. Slice up the brie into pieces that will fit in the cups and add to each cup.
- When your oven is preheated, add the baking sheet and bake for 8-10 minutes. Remove and top with approximately 1/4 teaspoon cranberry sauce to each cup.
- Top with the toasted almonds.
- Sprinkle with the fresh thyme leaves and serve.
What do you think?