Brie Appetizer Bites with Raspberry
I’ve grown to love brie cheese over the last few years. The tang of it goes perfectly with a glass of wine as a starter for a holiday dinner or party any time of year. I prefer my brie paired with a bit of sweetness such as sweetened cranberries or jam. Skip the crescent rolls and use a little mozzarella dough to make this favorite much healthier.
These Brie Appetizer Bites are the perfect app to just pick up and pop into your mouth. They eliminate the need for plates and forks. You can pair these with my Bacon Cheddar Mini Cheese Balls, French Onion Tartlets, and Classic Mini Quiches for a complete cocktail party menu. Both the tartlets and mini quiches use a similar dough so it is easy to double or triple the dough recipe and make a few different types of appetizers.
Ingredients
Pastry dough:
2 cups shredded mozzarella cheese2 cups shredded mozzarella cheese
2 oz cream cheese2 oz cream cheese
1 cup almond flour1 cup almond flour
1/4 cup coconut flour1/4 cup coconut flour
1 egg room temperature1 egg room temperature
1 tsp baking powder1 tsp baking powder
Topping:
4 oz brie cheese4 oz brie cheese
2 tbsp no sugar added raspberry jam2 tbsp no sugar added raspberry jam
1/4 cup frozen raspberries chopped1/4 cup frozen raspberries chopped
powdered sweetener optionalpowdered sweetener optional
Instructions
Preheat oven to 350. Grease 36 holes of 2 mini muffin tins generously with cooking spray.
Put mozzarella and cream cheese in a microwave-safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point, all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point).
Add the rest of the dough ingredients and the cheese to a food processor. Mix using the dough blade until a uniform color. Once it is a uniform color use a small cookie scoop to divide the dough between 36 holes of 2 mini muffin tins to make 36 brie appetizer bites. Use your thumbs to make a well in the center of each (it helps to wet your thumbs so the dough does not stick to them).
Bake for 20 minutes until puffed up and golden brown.
Immediately after removing the cooked dough cups from the oven add a cube of brie to the center of each dough cup. Use a butter knife to pop out the appetizer bites. They should release very easily. Transfer to a serving platter. Top each with a little of the jam, chopped raspberries, and a sprinkle of powdered sweetener, if using.
These Brie Appetizer Bites are the perfect app to just pick up and pop into your mouth. They eliminate the need for plates and forks. You can pair these with my Bacon Cheddar Mini Cheese Balls, French Onion Tartlets, and Classic Mini Quiches for a complete cocktail party menu. Both the tartlets and mini quiches use a similar dough so it is easy to double or triple the dough recipe and make a few different types of appetizers.
Ingredients
Pastry dough:
2 cups shredded mozzarella cheese2 cups shredded mozzarella cheese
2 oz cream cheese2 oz cream cheese
1 cup almond flour1 cup almond flour
1/4 cup coconut flour1/4 cup coconut flour
1 egg room temperature1 egg room temperature
1 tsp baking powder1 tsp baking powder
Topping:
4 oz brie cheese4 oz brie cheese
2 tbsp no sugar added raspberry jam2 tbsp no sugar added raspberry jam
1/4 cup frozen raspberries chopped1/4 cup frozen raspberries chopped
powdered sweetener optionalpowdered sweetener optional
Instructions
Preheat oven to 350. Grease 36 holes of 2 mini muffin tins generously with cooking spray.
Put mozzarella and cream cheese in a microwave-safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point, all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point).
Add the rest of the dough ingredients and the cheese to a food processor. Mix using the dough blade until a uniform color. Once it is a uniform color use a small cookie scoop to divide the dough between 36 holes of 2 mini muffin tins to make 36 brie appetizer bites. Use your thumbs to make a well in the center of each (it helps to wet your thumbs so the dough does not stick to them).
Bake for 20 minutes until puffed up and golden brown.
Immediately after removing the cooked dough cups from the oven add a cube of brie to the center of each dough cup. Use a butter knife to pop out the appetizer bites. They should release very easily. Transfer to a serving platter. Top each with a little of the jam, chopped raspberries, and a sprinkle of powdered sweetener, if using.
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