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Appetizers | |
| Two 4- to 5-ounce wheels Brie cheese 3 tablespoons dried cranberries, finely chopped 3 tablespoons shelled pistachios, finely chopped All-purpose flour, for dusting One 8-ounce sheet refrigerated crescent dough 1 large egg, beaten 1 teaspoon chopped fresh rosemary, plus whole sprigs, for garnish 1 teaspoon sea salt 1/4 cup pomegranate seeds Honey, for drizzling | |
| Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Cube each wheel of Brie into 12 pieces. They do not need to be perfect cubes. Set aside. Mix the cranberries and pistachios together in a small bowl. Set aside. Lightly dust a cutting board with flour. Unroll the crescent dough (it should be an 8-by-12-inch sheet) onto the dusted surface. Using a knife, cut 4 lines down the 8-inch side and 6 across on the 12-inch side to get 24 squares. Place a cube of Brie in the center of each dough square. Sprinkle about 1/2 teaspoon of the pistachio and cranberry mixture over the top of each cube of Brie. Fold the corners of each square together, lightly pinching to seal everything in. Transfer the bites to the prepared baking sheet. Whisk together the egg and 1 tablespoon water in a small bowl and brush the top of each bite with the egg wash. Sprinkle each with a little rosemary and a bit of sea salt. Bake until golden brown, 12 to 14 minutes. Let cool for 2 to 3 minutes. Carefully transfer the bites to a serving platter. Scatter the pomegranate seeds around the bites, drizzle with honey and frame the platter with rosemary sprigs for color and festive fun. Enjoy! | |
| You can substitute for the cranberries and pistachios, carmelized onions and walnuts are an example, but do what you think goes well with brie. | |
Unrated | |
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