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This is an appetizer that is sure to WOW everyone! I’ve made this when I’ve had gatherings at my house and I’ve taken it to party’s. Just be sure to check with the host to see if you they mind if you can use their oven when you get there or if it’s being used for other things. You can prep these prior to going and finish them off right before you put them in the oven.
When you have Brie as an appetizer, it can get messy and it’s hard to eat at a party while carrying your plate and drink. These bites are perfect for grabbing and continuing on with socializing with everyone.
These are also great for using leftover cranberry from Thanksgiving dinner! What a great way to use up the extra and not feel like you are having the dreaded leftovers for days and days!
Even though I’m a huge fan of these, I have never been a big cranberry fan. But the one thing that I think makes these stand out is using FRESH Rosemary. I’ve made these with dried rosemary as well as fresh rosemary and I have to say, the flavor from the fresh rosemary just puts these over the edge and very high on my list! If you want to make these with garlic oil and thyme instead of the cranberry, they turn out just as amazing!!!
Making these with the crescent rolls and cutting the Brie up is super easy and I can promise you, anyone can make these no mater the level of cooking experience you have. You will impress everyone around.
I will say, one can of the crescent rolls makes 24 bites. You will have plenty of brie, cranberry and rosemary leftover, you can make 48 because lets be honest, everyone is going to go back for seconds and thirds (and maybe even fourths)!
Once you try these, let me know what you think and let everyone else know how easy these were to make!
Easy Brie Bites with Fresh Rosemary and Chopped Pecans
Ingredients
- 1 8 oz Crescent rolls
- 1 4 oz Brie Cheese
- Whole Berry Crandberry Sauce (Or your leftover cranberry sauce)
- Fresh Rosemary
- Chopped Pecans (Optional)
Instructions
- Preheat oven to 375F.
- Spray a mini muffin tin with cooking spray.
- Unroll the crescent rolls and gently press the seams together. Cut the dough into 18 rectangles. Place each rectangle into a cup in the mini muffin tin.
- Cut the brie into 18 small pieces. Place each piece into each dough filled muffin cup.
- Top each with about a teaspoon of cranberry sauce, sprig of rosemary and a few chopped pecans.
- Bake for 12-14 minutes or until the dough is golden brown and the cheese and cranberry sauce is bubbly.
- Immediately remove the bites from the muffin tin and serve warm!
- They won't last long, so you should probably put the second batch in the oven right away!
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