Brie Bites

Tuesday, December 18, 2007

Hubby and I were going to a wine and cheese party. I wanted to bring an appetizer that fit the theme. I just kind of threw these together and they were quite tasty!

Brie Bites (by ME!)
60 pre-made phyllo cups (4 packages)
15 oz Brie wheel – or spreadable Brie – see note below
topping choices:
Brown sugar
Dried cranberries
Toasted almonds
Fruit preserves

Cut the white casing off the Brie. I like to freeze the Brie for about 20 minutes to make this task easier. Cut Brie into 60 pieces (about 1-inch squares). NOTE: I made these more recently (11/29/08) and used the spreadable Brie that you can find right next to the regular Brie. It has no rind, so you can just scoop it into the cups. This was SO MUCH easier than cutting off the rind. It also melted a lot better and had a better texture because of it. I highly recommend doing it this way.

Put one piece of Brie into each phyllo cup. Bake for about 7 minutes at 350.

Top with either 1 tsp of fruit preserves or 1/2 tsp brown sugar and a couple almonds and a couple dried cranberries. Cook again for a few minutes to melt the preserves/sugar.

Appetizers / Snacks, Family Favorites

5 comments »

11 Responses to “Biscuits and Sausage Gravy”

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1

oneordinaryday — December 15, 2009 at 3:46 pm

I’ve actually never had biscuits and gravy, but this sounds yummy, so I would definitely like to try it. I never realized it was so easy to make. Thanks for sharing!
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2

Manne — December 15, 2009 at 3:50 pm

Wait – that’s all it takes to make biscuits and gravy?

I want that now
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3

carrie1 — December 15, 2009 at 8:14 pm

mmm….. I just decided I am going to make this on Thursday when my boyfriend gets home from sea. =)

Thank you for sharing. =)
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4

Ingrid — December 15, 2009 at 8:16 pm

I’m with One Ordinary Day! You’re the third or so blog in the past day I’ve seen post about biscuits and gravy. I’d say that’s a sign!
~ingrid
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5

Jeanette — December 15, 2009 at 8:46 pm

Yummy is all I can say!
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6

BeeKayRoot — December 16, 2009 at 12:01 am

I just moved to Southwestern Virginia a few months ago, and biscuits and gravy are an everyday delicacy around here.
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Lorie — December 16, 2009 at 2:40 am

A couple of tips from my grandma…use hot sausgae because it gives it a TON of flavor without making the gravey actually hot. (The milk and flour tone it down)

And to avoid the whisking, after browning the sausage, add just the flower. It will make a roux from the fat that has cooked out of the sausage. THEN turn it on high and add the milk. No whisking, no lumps. I guarantee it! ;D
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Julie — December 16, 2009 at 4:39 am

Sounds perfect! We went to some breakfast place on Sunday and I had sausage and biscuits on my mind, and they didn’t have any! How can they even call themselves a breakfast place??
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Ingrid — January 9, 2010 at 6:37 pm

Hi, my children just finished eating your biscuits and gravy. All three of them loved it. I loved it as it was super easy and fairly quick to make. Thanks!
~ingrid
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