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Raspberry Brie Bites

posted by Liz Berg on September 21, 2021 (updated 10/1/22)

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.

Raspberry Brie Bites on a white a square whiteplate

Table of Contents hide

1 Why You Must Make

2 Ingredient Notes

3 How to Make

4 Frequently Asked Questions

5 You May Also Like

6 Raspberry Brie Bites

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.

Baked Brie appetizers on a white serving tray

Ingredient Notes

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

Unbaked Brie appetizers in a muffin tin — *Unbaked Brie Bites in a Mini Muffin Tin*

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.

Raspberry Brie Bites - Perfect mini tarts for your next cocktail party — *Photo from 2016* using wonton skins.

Frequently Asked Questions

What is Brie Cheese?

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.

How to Eat Brie?

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.

How to Use Brie Cheese in a Recipe?

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.

How to Store Brie?

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.