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 »

9 Responses to “Tomatoes stuffed with Salmon Dill Dip (Barefoot Bloggers)”

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webbie — July 24, 2008 at 5:14 pm

Welcome to the BBs. I did cucumber towers with mine the first time I made this, then stuffed cherry tomatoes and new potatoes for a work event today.

Your pics are great. Wish I’d thought of the salt.:-)
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2

Sophie — July 24, 2008 at 6:08 pm

Hi Jen,

I just discovered your blog :). I’m Sophie from Flour Arrangements. In just about a week I’ll be moving to Boston (actually Cambridge) from Austin, and I’m hoping to start a cooking group when I get there. I actually TRY to cook dairy free too (although sometimes I need a little dairy in there, ya know?); so it’d be cool to have a fellow ‘somewhat non-dairy’ foodie in the group! Drop me a comment on my blog, or even an email, if you’re interested. It’s nice meeting you!

Oh, and feel free to tell any of your friends about it :).

Sophie
Flour Arrangements
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Ivy — July 24, 2008 at 7:07 pm

Wow, these look really good and refreshing! NIICE!
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Joelen — July 24, 2008 at 7:18 pm

Your idea of stuffing them into tomatoes is great! And great tip on using salt!
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Esi — July 24, 2008 at 9:19 pm

I love how you presented the dip. Nice work!
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Inna's Culinary Inventions — July 25, 2008 at 2:52 am

What a wonderful idea to stuff tomatoes! These look great!
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giz — July 25, 2008 at 8:19 pm

These would be fun to make. I’ll bet the hardest part was scooping out the tomatoes. They make for a delicious and colourful appetizer.
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Megan — July 28, 2008 at 3:31 pm

excellent use of a dip! Love the salt idea.
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Janna — July 31, 2008 at 5:10 pm

THIS LOOKS MARVELOUS! I need to start back again with BB now that we are settled in the new digs.