Baked Brie Bites

My concept for my 30th birthday (11/18/09) is to be surrounded by a room full of cheese hors d'oeuvres. That means I have a little over 2 years to nail down some cheese hors d'oeuvre recipes. My first thought was to make bite-sized baked brie. I experimented with a few different pasteries, fruits, and nuts. Here is a rundown of my favorites.

BH Baked Brie Bites #1

1 pkg. puff pastry
1 egg
Medium wedge of brie
Small container of honey
2 thinly sliced and halved apples or pears
Small pkg. toasted walnut or pecan pieces

Preheat oven to 400 degrees. Thaw pastry, unfold, dust with flour, and roll flat. Slice pastry into equal-sized squares. Place a cube of brie in the center of the square with 2-3 small slices of fruit, 3-4 pieces of nuts, and a drizzle of honey. Fold corners of pastry into center and bunch edges together. In a small bowl beat egg with 1 Tbsp water. Brush egg mixture over pastry. Bake on a greased cookie sheet for 15 minutes or until golden.

BH Baked Brie Bites #2

1 pkg rolled premade pie crust
1 egg
Medium wedge of brie
Small pkg raspberries or blackberries
Small container of honey
Small pkg. toasted walnut or pecan bits

Preheat oven to 375 degrees. Thaw crust, unroll, dust with flour, and roll flat. Cut 3.5" circles out of the dough with a biscuit cutter or the rim of a large drinking glass. Place a cube of brie in the center of each circle with 2-3 small slices of fruit, 3-4 pieces of nuts, and a drizzle of honey. Fold  in edges of the circles, bunch and pinch together.In a small bowl beat egg with 1 Tbsp water. Brush egg mixture over pastry. Bake on a greased cookie sheet for 10-15 minutes or until golden.

Comments

[Pete]

These sound tasty!

[Jim]

I mix feta cheese, diced sundried tomatoes (either oil-packed or reconstituted), fresh oregano & basil, a cooled combo of toasted pine nuts, sauteed garlic & white onion & cayenne & black pepper. This mix goes into phyllo shells (either store-bought or... layer 5 sheets of phyllo with brushes of olive oil, then cut and bake in mini-muffin sheets at 375 until browned). It's a fun blend of flavors to play with - and the bite-sized treats always seem to please. I'm on a low-'bad fat' diet so I use olive oil to sautee the garlic and fat-free feta for the cheese. I know the recipe is vague (I cook - I'm not a chef), but it's maybe 2 cloves of garlic, a diced disc-slice of onion, 12+ dehydrated sundried tomatoes (if you use oil-packed then cut way back on oil elsewhere), 1/4 cup pine nuts, 2 stems of oregano, 2 stems of basil, and enough cheese so that you don't have to add salt. I throw in the black pepper and cayenne while the garlic/onion sautees, to taste... this will make enough for about 15-20 shells or so.

[sg]

TWO YEARS?
TWO YEASR?
OMG you are young child.
Get me my botox stet!

[Sean]

Groan ... I will have just celebrated my *40th* birthday. Thanks for the reminder.

[Jeff]

Hey! That's MY birthday! But that's okay... I was 17 on the day you were born (and that was a very good year!)

Cheeers!