Brie Bites Comfort Food Appetizers
Ahhh, snack sized bites are making me yearn for holiday gatherings pre-2020. Although, making bite-sized treats can easily be enjoyed by one or two, right? 😉 There is something special about an easy-to-make dish that provides an easy-to-eat result to really make the holidays this year a little special. Each winter, Cliff and I love playing with Brie as an appetizer – for example, lots of fun sauces with a baked Brie wheel that is gobbled up with plenty of water crackers. Ultimately, though, I end up eating way too many crackers and losing track of my Brie consumption. These pomegranate rosemary Brie bites offer a compromise. Tangy and sweet compliments that are satisfying enough for just a few bites, but tasty enough to remain tempting.
Instead of rolling out the crescent roll dough with perforations from the package, pack it into a ball and roll out as you would dough from scratch. Work with it cold and lightly flour the rolling pin to prevent it from sticking and tearing as you work to make it thin.
With only six ingredients, this is going to make for some quick reading.
- Crescent roll dough: A pomegranate rosemary Brie bite is supposed to be easy (of course!), so I’m keeping it simple with some store-bough crescent roll dough. If you prefer making your own dough, that is fine. You can also substitute with a croissant dough if you prefer a flaky texture.
- Brie: You probably won’t need an entire wheel of Brie, unless you are doubling the recipe for a crowd. Cut the Brie to create 1/2-3/4 inch cubes.
- Pomegranate seeds: For a little tang. You can also substitute with a different fruit, or a little cranberry sauce if you have some left over from Thanksgiving. I LOVE how the pomegranate seeds look like little jewels and give the bites an extra pop of color.
- Fresh rosemary leaves: Coarsely chop and remember that a little rosemary goes a long way.
- Kosher salt: Just a pinch! Draws out the flavor and you ARE welcome to substitute with coarse sea salt with this recipe.
Pomegranate Rosemary Brie Bites Recipe
Pomegranate Rosemary Brie Bites
- 24-count mini muffin tin
- 8 ounces crescent roll dough I used Pillsbury brand
- 1/3 cup diced Brie, cut into 1/2-inch by 1/2-inch squares about 3 oz.
- 1/4 cup pomegranate seeds
- 1 tablespoon honey
- 1/2 tablespoon chopped rosemary leaves
- pinch kosher salt
- Preheat oven to 350ºF. Spray a mini muffin tin with cooking spray.
- On a lightly-floured surface, roll out the crescent roll dough into a rectangle approximately 14 inches by 7 inches, or 1/8-inch thick. Use a sharp knife to create squares about 1.5 inches by 1.5 inches.
- Line each cup in the muffin tin with the dough. Add the diced Brie, pomegranate seeds, honey, rosemary leaves, and salt, dispensing evenly throughout each cup.
- Bake at 350ºF for about 13 minutes, or until the corners of the dough start to brown. The cheese and honey will bubble, but till recede when cooled.
- Allow to cool for a few minutes before serving. Enjoy!
A few tips for the perfect Brie bites
- I sprayed my muffin pan with a little non-stick cooking spray. If yours is already non-stick, or you have a preference for an oil of your choice, that is more than fine.
- Don’t panic when it looks like the Brie and honey are bubbling over the sides of the cups. The ingredients will recede a bit when you remove them from the oven and their aesthetic is supposed to look rustic.
- Stay close to the oven after about 10 minutes in case yours is calibrated a little warmer. You will know these are done when the dough starts to brown around the edges…just a little.
- I let these cool for a few minutes in the pan before transferring to a wire rack to cool. I’m usually a little cautious about mitigating condensation from forming on the bottom of baked goods. The Brie bites are so small, though, they will cool quickly even if left in the pan.