Cranberry brie bites
Crisp mini phyllo cups filled with melty brie, tangy cranberry sauce and toasted pecans, baked straight from the freezer. An easy holiday party appetizer.
- Prep
- 10 min
- Cook
- 10 min
- Serves
- 5
- Per serve
- 210 kcal
Ingredients
Method
Heat the oven to 350°F with a rack in the middle. While it heats (about 10 minutes), set the phyllo shells on a baking sheet straight from the box.
Cut the cold brie into 15 small cubes; it's much easier while it's fridge-cold. Put one cube in each shell.
Top each with about 1 tsp cranberry sauce and a pinch of chopped pecans.
Bake until the brie has melted and the pecans are toasted and the shells are crisp.
Let them cool for a minute or two (the cheese is very hot), then top with a few herb leaves and a light drizzle of honey, if using, and serve warm.
Tips
- Double the recipe with two boxes of shells for a party; they bake on one sheet in the same time.
- Many brie cheeses are made with animal rennet. If you're vegetarian, check the label for microbial or vegetable rennet.
- Assemble up to an hour ahead on the baking sheet and keep in the fridge, then bake just before guests arrive.
