baked brie bites

Baked Brie Bites with Spiced Tomato Spread

makes at least 12 

1 wedge brie 

1 sheet puff pastry

about ¾ cup spiced tomato spread, or 1 tbsp per bite of jam of your choosing

flaky sea salt and fresh black pepper

optional complementary crunchy toppings, like roasted nuts or crispy onions 

optional fresh rosemary, chopped

defrost your puff pastry by moving it to the fridge the night before you plan to make these, and pop the brie in the freezer about 15 minutes before you start. 

preheat the oven to 375F. generously grease a muffin tin (regular size or mini!) with oil or butter and set aside. 

roll out your puff pastry on a lightly floured surface, then cut it into squares to fit into your muffin tin. i used a regular muffin tin and eyeballed 4x4” squares. place the squares into the muffin tin gently, preventing the pieces of pastry from touching each other if possible! 

cut your chilled brie into bites— i did about 1x1” or approximately a tablespoon, which used most of my wedge of brie. plop brie bites into the puff pastry in the muffin tin, and use your fingers to arrange the pastry squares inside the muffin tin so that there’s enough coverage for a tablespoon of spread alongside the brie bite (we don’t want the spread to leak into the tin and caramelize, so make sure the pastry can contain it!). 

add approximately a tablespoon of spiced tomato spread right on top of each brie bite. top with a pinch of flaky salt and a tiny crack of black pepper, and something crunchy if you want— i used the crispy fried onions that you can find in the grocery section of ikea, and they were sooo good with the spiced tomato spread! 

place the muffin tin in the oven and bake for 20-30 minutes. keep an eye on them and rotate the pan at least once during the baking time to ensure that the puff gets nice and golden and flaky, but not too toasty. the brie bites are done when they smell irresistible, the brie and tomato spread are bubbling, and the pastry is cute and puffed and golden brown. 

cool in the pan for about 5 minutes, garnish with rosemary if you’re using it, and then remove to a serving dish— they are delicious warm or room temp! they will keep in the fridge for 4 or so days, and reheat like a dream in a toaster oven.

notes: some other jam & crunchy bite combos i enjoyed in this recipe development were apricot preserve & chopped almonds, and blueberry preserve & chopped pistachios! but really, you should get yourself a jar of tomato spread and try it out.