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Raspberry Brie Bites | Perfect mini tarts for your next cocktail party

Raspberry Brie Bites

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These easy, delicious Raspberry Brie Bites will steal the show at your Academy Awards viewing party! Everyone will want the recipe!

Raspberry Brie Bites - Perfect mini tarts for your next cocktail party

Raspberry Brie Bites

My absolute favorite baked brie (ignore the appalling, shadowy photos!!!) is topped with fresh raspberries, jam and a bit of rosemary before being wrapped in buttery puff pastry and baked. When I have leftovers from a party, Bill is delighted to help himself to a pre-dinner nibble. Not a crumb ever goes to waste. With the Academy Awards approaching, I dreamed about a bite sized version. My first attempt was with puff pastry shells, but they were a greasy mess. Tasty, but not ideal for finger food.


Raspberry Brie Bites -| Perfect mini tarts for your next cocktail party

Wonton Skins to the Rescue

I took a cue from my Mini Mexican Tarts and utilized wonton skins for the shells. Lightly oiling the mini muffin tin helped the exteriors brown and made for an easy release. Mine may have been underbaked slightly, but they still tasted marvelous. Adjust your baking time so that your shells are golden. I divided my Brie into 12 even-ish pieces that were small enough to fit in the base of the shells. The cheese was easily molded when necessary. Topped with a dollop of doctored up jam and baked till browned, these cheesy nibbles made for an easy elegant starter. This small batch recipe disappeared in record time. I know you’ll be happily surprised at this extraordinary flavor combination!!


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Raspberry Brie Bites | Perfect mini tarts for your next cocktail party

Raspberry Brie Bites

Easy wonton shells filled with brie and jam make for an easy elegant appetizer

  • Author: Liz Berg
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 12 tarts 1x
  • Category: Appetizer


  • 12 wonton skins
  • vegetable oil
  • 8 ounces Brie, rind removed
  • 1/4 cup raspberry preserves
  • 2 tablespoons fresh raspberries, plus more to garnish
  • 1/4 teaspoon minced rosemary


  1. Preheat oven to 375º. Grease 12 slots of mini muffin tin with vegetable oil. Insert one wonton skin in each slot, forming a cup.
  2. Cut brie into pieces that will fit into bottom of each cup. Save scraps to nibble on.
  3. Mix preserves, fresh raspberries and rosemary. Place approximately 1/2 teaspoon on top of each piece of brie.
  4. Bake for 10-12 minutes or till shells are nicely browned. Cool slightly, then remove from tin and garnish with berries if desired.
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28 comments on “Raspberry Brie Bites”

  1. Dear Lizzy, These bites look elegant and delicious for any party!!
    xo Catherine

  2. I love baked brie too, these bites are the perfect sophisticated twist!

  3. Oh my! Brie is my favorite and these little bites look and sound divine! Love these.

  4. They look so pretty with the raspberry on top! I’ve only had brie once a long time ago, I think it’s time for some more:@)

  5. These would never make it to a party in my house. I’d just lock myself in a closet and eat ’em there.

  6. Bite sized baked brie. You have to love it. Brie and raspberries go so well together.

  7. Crispy, cheesy and delicious. What a perfect little nibble for any festivity. Take Care, BAM

  8. love that you said wonton skin to the rescue because 9 out of 10 times the reason I am using a wonton in my cooking is bc they are a rescue item- a substitute you could say! i love these little brie bites. They look amazing and so delicious

  9. Now that’s a fun new way to eat brie!

  10. Dear Liz, love bite-sized appetizers and your Raspberry Bries Bite look like I would love to gobble them up while watching th eOscars (very, very late in these parts) – brie and rasberry sounds like winning taste combination!

  11. Liz, brie is one of my favorites and I’m excited to see wonton skins as the ingredients. I’m sure they taste amazing.

  12. These brie bites with raspberry look fantastic!

  13. I adore brie, it’s probably my favorite cheese, and one of my favorite ways to enjoy it with fruits! These little raspberry brie bites would get demolished!

  14. You can do so many fun things with wonton skins, can’t you? And in this case, a really tasty thing, too. Really good idea — love the idea of it. And I know I’ve love the flavor, too. Thanks.

  15. talk about the perfect bite!!! Here it is

  16. I love these brie bites, they looks amazing ! Raspberrys and brie together sound gorgeous ! I have to try this !

  17. I just love being presented with cute food, tiny little bits of this and that, all lined up and looking so darn small and cute and approachable. These fit the bill nicely. Okay, maybe a little pun there on the bill part…but I think they would fit anyone nicely, great suggestion. I have never wanted to eat raspberries every day (and I do love them) so much as when I started following your blog! They just dress everything up so beautifully.

  18. These little bites look delicious! Brie goes so well with jam!

  19. I love little sweet and salty nibbles like these raspberry brie bites. They look beautiful and I bet tasted as delicious as their perfect appearance too.

  20. Oh wow!! This looks so amazing. Love these photos, and love this idea! Great post!

  21. Actually.. raspberries and brie sounds like a really great combination!

  22. These brie bites look adorable, Liz! I love that you used wonton wrappers!

  23. What a cute appetizer!

  24. What a beautiful little appetizer! And I love the flavor combination – that little hint of fresh rosemary is a great idea.

  25. These are definitely my type of food, cheese nibbles are far too hard to resist and very little in life beats melted creamy brie!

  26. Lizzy,
    I love this appetizer. They’re so cute too. Sometimes I eat appetizers for dinner and this is one that I could easily do that with.

  27. Anything with Brie I love. 🙂 These little bite sized morsels are so cute!

  28. I’ve done brie and raspberries in little puff pastry shells but hadn’t thought about using wonton skins. What a great idea! I’ve never tried these with rosemary either but now will. Thanks Liz!

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