Individual Brie-Cranberry-Pistachio Bites
Bite sized cheesy, sweet and crunchy warm appetizer
Ingredients
- 1 Brie cheese wheel 7 oz
- 3 TBS dried cranberries finely chopped
- 3 TBS shelled pistachios finely chopped
- 8 oz Pillsbury Crescent roll dough makes 24 pieces
- 1 large egg beaten plus 1 TBS water
- 1 tsp chopped fresh rosemary plus whole sprigs, for garnish
- salt
- Pomegranate seeds for garnish
- Honey for drizzling if desired
Instructions
- Preheat the oven to 375°. Line a baking sheet with parchment paper.
- Cut Brie wheel into 12 pieces. Set aside.
- Mix the cranberries and pistachios together in a small bowl. Salt to taste. Set aside.
- Unroll the crescent dough (should be an 8×12” sheet). Cut 4 sections down the 8” side and 6 on the 12” side to get 24 squares.
- Sprinkle ½ tsp of the pistachio-cranberry mixture in the center of each dough square. Place a cube of Brie on top and fold the corners of each square together, lightly pinching to seal everything. Transfer the bites to the baking sheet with seam down.
- Whisk together egg and 1 TBS 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 mins.
- Transfer the bites to a serving platter and garnish with pomegranate seeds and rosemary sprigs; drizzle with honey.