Best Bacon Asparagus Brie Bites Recipes

Festive Baked Brie Bites image

Provided by Ree Drummond : Food Network

Time 35m

Yield 24 pieces

Number Of Ingredients 10

Two 4- to 5-ounce wheels Brie cheese
3 tablespoons dried cranberries, finely chopped
3 tablespoons shelled pistachios, finely chopped
All-purpose flour, for dusting
One 8-ounce sheet refrigerated crescent dough
1 large egg, beaten
1 teaspoon chopped fresh rosemary, plus whole sprigs, for garnish
1 teaspoon sea salt
1/4 cup pomegranate seeds
Honey, for drizzling

Steps:

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Cube each wheel of Brie into 12 pieces. They do not need to be perfect cubes. Set aside.
Mix the cranberries and pistachios together in a small bowl. Set aside.
Lightly dust a cutting board with flour. Unroll the crescent dough (it should be an 8-by-12-inch sheet) onto the dusted surface. Using a knife, cut 4 lines down the 8-inch side and 6 across on the 12-inch side to get 24 squares.
Place a cube of Brie in the center of each dough square. Sprinkle about 1/2 teaspoon of the pistachio and cranberry mixture over the top of each cube of Brie. Fold the corners of each square together, lightly pinching to seal everything in. Transfer the bites to the prepared baking sheet.
Whisk together the egg and 1 tablespoon water in a small bowl and brush the top of each bite with the egg wash. Sprinkle each with a little rosemary and a bit of sea salt. Bake until golden brown, 12 to 14 minutes. Let cool for 2 to 3 minutes.
Carefully transfer the bites to a serving platter. Scatter the pomegranate seeds around the bites, drizzle with honey and frame the platter with rosemary sprigs for color and festive fun. Enjoy!

Eggs Benedict with Asparagus and Brie image

Provided by Dennis Prescott

Yield 4 servings

Number Of Ingredients 9

24 medium- thick asparagus spears
2 teaspoons fresh lemon juice
Salt
8 large farm-fresh eggs
Splash of white wine vinegar
4 English muffins, split and toasted
4 1/2 ounces Brie cheese, cut into thin strips
Hollandaise Sauce
Freshly cracked black pepper

Steps:

Preheat the oven to 350°F.
Bring a large saucepan of water to a boil. Cut off and discard the woody ends from the asparagus and boil the spears for 5 minutes, or until fork- tender but still firm. Drain, transfer to a dish, and sprinkle the lemon juice on top.
Heat a wide 3-quart saucepan of water over medium heat and add a pinch of salt. Poach the eggs.
Place the English muffins on a baking sheet lined with parchment paper. Top each muffins half with 3 asparagus spears and 2 slices of Brie. Bake for 5 minutes, or until the cheese is melted and bubbling.
Top each muffins half with a poached egg and 1 tablespoon of the Hollandaise sauce and season with a pinch each of salt and pepper. Serve immediately.

Maple, Walnut and Bacon Brie Bites image

Provided by Food Network

Categories appetizer

Time 15m

Yield 8 serving

Number Of Ingredients 6

8 mini (.9 ounces each) Brie wheels
1/4 cup chopped toasted walnuts
1 tablespoon pure maple syrup
1 teaspoon apple-cider vinegar
5 slices cooked bacon, chopped
Sliced scallions, for garnish

Steps:

Preheat the oven to 250 degrees F.
On a baking sheet or ovensafe serving platter, bake the Brie wheels until warm to the touch and slightly oozy, 3 to 5 minutes.
In a small bowl, combine the walnuts, maple syrup, vinegar and bacon. Top each warmed Brie bite with a spoonful of the maple syrup mixture. Garnish with scallions. Serve immediately.