Raspberry Brie Bites
These Raspberry Brie Bites are a delightful blend of sweet and savory, perfect for any gathering!
Servings: 4 servings
Ingredients
For the Bites:
- 12 pieces wonton skins or a box of frozen phyllo shells (typically 15 baked shells per box)
- 1 tablespoon vegetable oil for brushing wonton skins
- 8 ounces Brie remove rind if desired
- ½ cup raspberry preserves
- 2 tablespoons fresh raspberries for garnish
- ½ teaspoon minced rosemary
Instructions
Preparation Steps:
- Preheat your oven to 375°F (190°C).
- If using wonton skins, lightly brush each skin with vegetable oil on both sides. If using phyllo shells, remove them from the box and place on the baking sheet.
- Carefully cut the Brie into small cubes, approximately 1 inch in size.
- In a small mixing bowl, combine the raspberry preserves and minced rosemary.
- Place a small dollop of the raspberry mixture at the bottom of each wonton skin or phyllo shell. Top with a piece of Brie and another dollop of the raspberry mixture.
- Arrange the assembled bites on the prepared baking sheet and bake for about 12-15 minutes, or until the skins are golden and crispy.
- Once baked, remove from the oven, cool slightly, and garnish with fresh raspberries and minced rosemary.
Equipment
- Baking Sheet
- Parchment Paper
- Brush
- Sharp Knife
- Small mixing bowl
Notes
- These bites can be made ahead and stored in the fridge for up to 24 hours before baking.
- Feel free to experiment with different cheeses like Camembert or goat cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.