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Showing posts with label bites. Show all posts
Showing posts with label bites. Show all posts

Pepper Jelly Brie Bites

Pepper jelly brie bites are the perfect appetizer for any party or gathering. Crispy phyllo shells filled with slightly spicy pepper jelly topped with creamy brie cheese. Sweet and spicy bites of flaky deliciousness! An easy, quick, flavorful appetizer to throw together anytime. Keep the three ingredients on hand and you will always be prepared.


Place 24 pastry shells on a rimmed sheet pan. Cut the brie into 24 very small pieces. Spoon 1/4 teaspoon of pepper jelly into each pastry shell. Top each pastry shell with a cube of brie cheese. Easy peasy, right?

Ingredients
24 mini phyllo pastry shells thawed
3 ounces Brie cheese rind removed
2 tablespoons red pepper jelly
1 teaspoon sea salt
fresh thyme for garnish

Instructions

  • Preheat the oven to 350F.
  • Arrange phyllo pastry shells on a rimmed baking sheet.
  • Cut the brie into 24 small pieces.
  • Spoon 1/4 teaspoon of red pepper jelly into each pastry cup.
  • Top the pepper jelly with one piece of brie in each cup.
  • Bake for 7-8 minutes until the cheese is melted.
  • Remove from the oven and sprinkle each cup lightly with the sea salt.
  • Garnish with a small leaf of fresh thyme if desired.


For full intruction please see: www.dontsweattherecipe.com

Prosciutto wrapped Brie Bites with Rosemary Crusted Walnuts

The day is quickly approaching (18 days!!!) until we move from Berlin back to the US.

How do I feel about this? Excited, sentimental, happy, sad, and totally underprepared, to name a few of my many bursting emotions. But (most of all?) frantic to enjoy as much of the amazingly underpriced foods here in Germany as possible before I leave.


Schwarzwälder Schinken (translated black forest ham), for one, has been one of our staples while we have lived here. It's basically the German version of prosciutto and will make going back to what Americans call "black forest ham" for our go-to deli meat sandwiches nothing short of unbearable.

Prosciutto wrapped Brie Bites with Rosemary Crusted Walnuts
Should make about 20

A sprig of fresh rosemary
2 teaspoons granulated sugar
2 teaspoons jam, plus more for dipping (I used ginger gooseberry jam, but apricot, fig, or raspberry would also be great! Get creative!)
A dash of salt
1/2 cup walnuts
1 wedge (about 7 oz.) brie cheese
About 6 oz. Prosciutto (thinner and fattier prosciutto works best because it sticks better to the cheese)

Chop up the Rosemary. Put the walnuts, jam, sugar, salt and rosemary in a pan (I used a cast iron skillet) and cook on medium heat, stirring constantly until the sugar is melted and everything is coating the nuts (I use this small metal spatula to stir and them and periodically scrape it off onto the nuts with a knife as the sugar gets stuck to it). Set the nuts cooked nuts aside.
Cut the cheese into chunks (whatever size you want them to be) and place a nut on each one and then wrap tightly in prosciutto. Try to make sure that the cheese is completely covered. Secure with a toothpick, poking the toothpick through the walnut at the bottom. 
Place them all back in the cast iron skillet (or on a baking sheet) and broil on high in the oven until the cheese is melted (About 5 minutes). It's okay if a little cheese leaks out onto the pan, just scrape it up and eat it!
Serve immediately and dip in jam. If you are dipping in the jam, you may want to warm it up in the microwave or on the stove so that it isn't too thick for dipping. Otherwise you can just apply it with a spoon. Enjoy!

For full intruction please see: www.yammiesnoshery.com
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