Description
These Mini Brie Bites with Fig and Rosemary combine buttery puff pastry, creamy cheese, sweet fig jam, and earthy rosemary into an elegant yet easy fall appetizer.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 wheel Brie cheese (8 oz), cut into small cubes
- 4 tablespoons fig jam
- 1–2 teaspoons finely chopped fresh rosemary
- 1 egg (for egg wash)
- Optional: crushed pecans or walnuts for crunch
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a mini muffin tin.
- Roll out puff pastry and cut into 2-inch squares. Press each square into the muffin cups.
- Place one cube of Brie into each cup. Top with ½ teaspoon fig jam and a sprinkle of rosemary. Add optional nuts if desired.
- Brush exposed pastry edges with egg wash.
- Bake for 15–18 minutes, until golden and bubbling. Let cool 5 minutes before serving.
Notes
Keep pastry cold for best puff. Use high-quality fig jam. Finely chop rosemary for balanced flavor. Add chopped nuts for crunch. Pairs beautifully with soups or fall appetizer boards.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American