Best Cranberry And Brie Bites Recipes

SPARKLING CRANBERRY AND BRIE BITES

Steps:

• Rinse the cranberries and place in a medium bowl. Heat the syrup in a small saucepan until just warm. Pour over the cranberries. (Make sure the syrup is warm, not hot, or the cranberries may pop.) Gently stir with a spoon to coat all the berries. Cool, cover, and let soak in the refrigerator overnight.
• The next day drain the cranberries in a colander. Place the sugar in a large bowl or baking dish. Add half of the cranberries and roll them around until lightly coated in sugar; repeat with the other half. Place on a baking sheet and let dry, about 1 hour.
• To assemble, top the crackers with one slice of Brie, a light layer of cranberry chutney, and four or five sugared cranberries. Garnish with fresh mint sprigs.

BRIE, CRANBERRY AND PROSCIUTTO BITES

Steps:

• Unmold the cranberry sauce from the can, and slice into 1/4-inch-thick rounds. Trim the rounds into 1-inch squares.
• Remove the outer rind from the wheel of Brie, leaving the top and bottom rind intact. Cut across into 3/4-inch-thick slices, then cut the slices into 1-inch pieces.
• Put Brie squares on mini toasts and top with pieces of cranberry sauce, then wrap in prosciutto and secure with decorative toothpicks. Serve at room temperature.

CRANBERRY AND BRIE FILO BITES FOR A HOLIDAY SNACK BOARD

Steps:

• Preheat the oven to 350° F.
• Cut the brie cheese into small ½" pieces. You can do not have to remove the rind.
• Place one piece of brie in each of the filo shells.
• Place the filo shells on a small mini muffin tray.
• Bake for 7-8 minutes, until the brie melts. Top the brie with a dollop of the cranberry sauce and a sprinkle of copped pistachios.
• Serve warm or at room temperature.
• For the cranberry relish
• Heat the oil in a 2 quart pan over medium heat and add the chopped shallots and ginger. Stir occasionally until the shallots are translucent. Stir in the cinnamon and cook, stirring often, until fragrant (about one minute).
• Mix in the chopped oranges, figs, sugar, vinegar, mustard, and water and bring to a simmer. Stir until the sugar has dissolved.
• Add the cranberries and increase the heat to medium-high. Bring the mixture to a boil and cook, stirring occasionally, until the cranberries begin to burst and the liquid is reduced, about 12-15 minutes.
• Set aside to cool. Cover and refrigerate for a week.

CRANBERRY AND BRIE BITES

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper, set aside.
• Place pastry on a clean work surface and cut into 36 squares. Brush all squares with egg wash, then place one square on top of the other to make 18 stacks, each with 2 squares of pastry.
• Place on prepared sheet, about 2 inches apart, and bake until puffed and golden, about 13-15 minutes.
• Remove baking sheet from oven and top each puffed square with a piece of brie cheese. Return to oven and bake until cheese melts, about 3-5 minutes.
• Place on a serving platter and top each with a small spoonful of cranberry sauce and a small sprig of thyme for garnish.

BRIE AND CRANBERRY VOL AU VENT APPETISER BITES

Steps:

• Put 1/4-1/2 tsp piece of brie into unbaked vol au vent case (fill case to just below top of pastry).
• Bake approximately 12 minutes at 200C until case is browned and cheese is melted.
• When cheese is melted, top with 1/4 tsp cranberry sauce.
• Serve immediately with copious amounts of wine!