Best Whipped Brie Bites Recipes
WHIPPED BRIE BITES RECIPE - (4.3/5)
Provided by KDCooks
Number Of Ingredients 4
Steps:
- Preheat your oven to 400 degrees. When the oven is heated, bake the puff pastry squares in mini muffin tins. Prick the bottoms with a fork before putting them in the oven. Bake until puffed and golden, about 10 minutes. Set aside to cool. In a large mixing bowl, whip together the cheese, heavy cream, and one tablespoon of honey until the texture is smooth and fluffy, but still thick (about 7 minutes). Don't use a whisk, use a regular beater. Transfer the brie mixture to a pastry bag with a star tip. Pipe the brie mixture onto the puff pastry cups and drizzle with the remaining tablespoon of honey. Serve at room temperature.
BAKED BRIE BITES
Flaky puff pastry meets creamy brie in these warm oozy throwback apps. An ice cube tray is the secret to stuffing them full of goodies like candied pecans and grapes.
Provided by Food Network Kitchen
Categories appetizer
Time 1h10m
Yield 24 pieces
Number Of Ingredients 7
Steps:
- Lightly flour a work surface and roll out both puff pastry sheets into 12-inch squares. Lay half of 1 sheet over a 12-compartment ice cube tray (the other half of the sheet will hang off the tray) and gently use the back of your fingers (or the handle of a wooden spoon) to press the pastry down into each compartment of the tray. Repeat with the remaining pastry sheet and a second ice cube tray.
- Fill each ice cube compartment with 1 piece of brie, 1 teaspoon pecans, 1 red grape half and a pinch of black pepper.
- Brush the top of the pastry that is hanging off the ice cube tray with egg and fold it over the compartments to cover the fillings. Trim the excess pastry around the edges of the tray, then press the dough together with your fingers to seal. Freeze the ice cube trays for 15 minutes.
- Position a rack in the center of the oven and preheat to 400 degrees F.
- Use your fingers to gently loosen the puff pastry from the ice cube trays then flip out onto a cutting board. Cut in between each brie bite to separate. Use a fork to crimp the edges of each bite.
- Line a large baking sheet with parchment. Put the bites on the baking sheet, brush the egg on the tops and sprinkle with pepper.
- Bake, rotating the baking sheet about halfway through, until the brie bites are puffed and golden brown, about 25 minutes. Let cool for 5 minutes on the baking sheet before serving.
CRANBERRY BRIE BITES
Tangy cranberry, creamy brie, and crunchy walnuts come together in a buttery shell for an appetizer that will wow your guests. Bonus: These can be made up to 3 days ahead; wrap them in plastic wrap before the baking step and store in the refrigerator. Serve warm or at room temperature.
Provided by Julie Hubert
Categories Appetizers and Snacks Cheese Baked Brie Recipes
Time 1h23m
Yield 24
Number Of Ingredients 6
Steps:
- Place Brie cheese in the freezer for 20 minutes. Oil a mini muffin pan with cooking spray.
- Roll 1 puff pastry sheet out into a 10x14-inch rectangle. Cut the sheet lengthwise into 4 even strips and crosswise into 6 even strips; there should be 24 squares. Separate and press them gently into the muffin cups.
- Cut chilled Brie cheese into 24 pieces approximately 3/4-inch in size. Add 1 teaspoon cranberry sauce to each pastry-lined muffin cup; press in 1 piece of Brie and top with 1 teaspoon of chopped walnuts. Sprinkle bites with sea salt. Chill for at least 30 minutes and up to 3 days.
- Preheat oven to 400 degrees F (200 degrees C).
- Bake bites in the preheated oven until golden brown, 18 to 20 minutes.
Nutrition Facts : Calories 106.2 calories, Carbohydrate 7 g, Cholesterol 9.5 mg, Fat 7.5 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 99.1 mg, Sugar 1.6 g
WHIPPED BRIE APPETIZER WITH PEPPERED FIG COMPOTE
This is adapted from a Thomas Keller recipe which uses Brie de Meaux and Tellicherry peppercorns. It is, for those of us mortals who have neither item at our fingertips, quite delicious with plain old good quality brie and freshly ground black pepper. Another recipe which looks long and complicated, but it is really pretty simple and can be done in bits, and then assembled at the last moment before serving.
Provided by Chef Kate
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Put the figs and wine in a small saucepan, bring to a boil and simmer, stirring constantly, until most of the Port has reduced, 5 to 6 minutes.
- Remove from the heat and reserve.
- Remove the rind from the Brie; you should have about 8 ounces left.
- Put the cold cheese into a mixer with a paddle attachment and beat at medium speed, scraping down the sides from time to time, for about 10 minutes, until the cheese is very white and creamy; beat in the pepper; this can be refrigerated until you are ready to assemble the 'stack.'.
- Add 1 tablespoon oil to a large skillet and heat over medium heat.
- Drizzle about one-eighth teaspoon of balsamic vinegar over each slice of baguette in a thin line, brush lightly with oil on both sides and cook each side until golden brown, about 2 minutes.
- Brown the bread in batches.
- Remove from the heat and reserve (the bread can be stored in a plastic bag or container until needed).
- For each serving put a slice of toasted bread ('crouton') on the plate, then angle a quenelle (an oval of cheese shaped with two spoons) of Brie over the crouton.
- Top with a second crouton and another quenelle of Brie, then another crouton. Place about a tablespoon of the fig compote and a sprinkle of sea salt next to the stack and serve immediately.
- Serve the six 'stacks' immediately.
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