Raspberry Brie Bites
These easy, delicious Raspberry Brie Bites will steal the show at any cocktail party or game day event! Everyone will want the recipe!
This Brie Appetizer is super easy to make and is perfect to make with a partial wedge of leftover Brie! It’s an elegant starter that is always a hit.
Why You Must Make
- This is perfect to make when you have leftover Brie.
- For small gatherings, there will be none of these Brie Appetizers left over. They’re just that tasty!
- It’s an easy alternative to Bake Brie.
My absolute favorite baked brie 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.
But I also love this simple bite-sized version. My first attempt was with puff pastry shells, but they were a greasy mess. Tasty, but not ideal for finger food. These can be made with mini Phyllo shells or wonton skins lightly brushed with oil.
- Wonton skins or frozen Phyllo shells – I found Athens brand phyllo shells in the freezer section with 15 to a box.
- Vegetable Oil – Only needed if using wonton skins to prevent sticking. Vegetable oil is better than olive oil as it’s flavorless and has a higher smoke point.
- Brie – A leftover wedge is perfect. Remove the rind if desired, but it’s not necessary
- Raspberry Preserves or Jam – I use Bonne Mamam brand
- Fresh Raspberries– Look for plump, firm berries for the prettiest garnish
- Fresh Rosemary – Do not substitute dried rosemary as the flavor will not be the same
How to Make
- Preheat oven to 375º.
- Grease 12 slots of a mini muffin tin with vegetable oil. Place Phyllo shells into the mini muffin tin without greasing (will need to make 2 batches to use all 15 shells if your mini muffin tin has just 12 slots).
- Cut brie into pieces that will fit into the bottom of each cup. Save scraps to nibble on. Whether you remove the rind is your personal preference.
- Mix preserves, fresh raspberries, and rosemary.
- Place approximately 1/2 teaspoon of the raspberry mixture on top of each piece of brie.
- Bake for 10-12 minutes or until the shells are lightly browned and the Brie is melted.
- Cool slightly, then remove from tin and garnish with fresh berries and sprigs of fresh rosemary if desired.
Frequently Asked Questions
Brie is soft, buttery cheese with an edible rind that dates back to France in the 8th century. It is made with raw or pasteurized cow’s milk.
It can be eaten sliced on crackers or baguette slices, rind included. Brie is a delicious addition to a cheeseboard. It’s best to let it sit out at room temperature for about an hour before serving to get the chill off. Both the texture and flavor will be accentuated.
It can also be wrapped in pastry and baked, added to sandwiches, quiches, pizzas, casseroles, etc.
There is some Brie etiquette if you’re interested. You should never cut the tip or corners off a wedge of Brie. Instead, cut a strip of Brie off from one of the two cut sides.
It’s easier to cut the brie when it’s cold. Follow the recipe to see if the brie needs to be sliced or diced and if the rind should be removed.
Brie has a rather short life once it’s removed from its wrapper. It should be used within a week or two and tossed if there is any sign of fresh mold growing on it.
To store Brie, first wrap it in parchment or wax paper, which allows it to breathe. Then wrap loosely in plastic wrap.
You May Also Like
- Baked Brie with Figs and Honey from The View from Great Island
- Brie Grilled Cheese Sandwich
- Strawberry Brie Salad
- Caramel Baked Brie
- Cranberry Brie en Croute
- More Easy Appetizer Recipes
- 12 wonton skins or a box of frozen Phyllo shells (15 baked shells/box)
- Vegetable oil, if using wonton skins
- 8 ounces Brie, rind removed if desired
- ¼ cup raspberry preserves
- 2 tablespoons fresh raspberries, plus more to garnish
- ¼ teaspoon minced rosemary
- Preheat oven to 375º. Grease 12 slots of a mini muffin tin with vegetable oil. Insert one wonton skin in each slot, forming a cup.
- Alternatively, place one frozen phyllo shell in each slot of your mini muffin tin (bake two batches to use all 15 shells)
- Cut brie into pieces that will fit into the bottom of each cup. Save scraps to nibble on.
- Mix preserves, fresh raspberries, and rosemary. Place approximately ½ teaspoon on top of each piece of brie.
- Bake for 10-12 minutes or until the shells are lightly browned. Cool slightly, then remove from tin and garnish with berries if desired.
All 8 ounces of the Brie will not be used. If you have a partial wedge of leftover Brie, this is a perfect way to use it!
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Amount Per Serving: Calories: 133Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 243mgCarbohydrates: 10gFiber: 0gSugar: 4gProtein: 6g