Cranberry Brie Bites are a delicious handheld, bite-sized appetizer that is just perfect for the holidays. Sweet and tart cranberry and orange flavors on top of creamy brie cheese all piled into a buttery, flaky crescent dough cup.
These little beauties are the perfect handheld bite. They’ve got everything a good finger food should have – sweetness from the cranberry and orange sauce, creamy cheesy brie and a crunchy vessel made from bread dough to hold it all in!
All About Brie
Brie cheese is one of my favorite cheeses. It is a very mild cheese that pairs really well with both sweet and spicy flavors. The flavor is very earthy and subtle, and the texture is very creamy and buttery. Brie melts very nicely but holds it shape, making it perfect for recipes like these Cranberry Brie Bites.
how to eat it
There are several delicious ways to enjoy your Brie.
Baked. Of course the first option on my list is to bake the brie surrounded by crescent dough and topped with cranberry orange sauce. But Cranberry Brie Bites are just one way to bake up your brie. Another way is to bake entire wheel of cheese, in the rind (because you can totally eat the rind!), then use crackers for scooping up the melted goodness.
With bread and toppings.Crostini topped with brie and an apple or pear slice is delicious, especially with a drizzle of honey. Add some nuts for crunch.
Pair with wine. I prefer something in the white category like Pinot Grigio but Merlot and Pinot Noir also make great pairings.
Charcuterie. Add some cubes of brie to your Cheese Platter with cured meats and fruits for the holidays.
By the slice. The simplest way to enjoy this creamy, smooth deliciousness is to grab a slice and just enjoy!
How to Make Cranberry Brie bites
To start, you’ll need a mini muffin pan, the one with 24 cups. Spray them really well with nonstick cooking spray. Preheat your oven – it will be ready to bake once you finish prepping the ingredients.
Cut up 6 ounces of brie into small squares that will fit into the muffin cups. Mine were about 3/4-inch to 1-inch in size. You can find a wheel of brie in 6 ounce wheels at my grocery store, but If you need to buy a larger one, just eat the rest! Feel free to leave the rind on because it’s edible. Keep it refrigerated until you’re ready to assemble the bites.
Combine cranberry sauce and orange marmalade and set that aside as well.
Roll out crescent roll dough and cut it into 24 squares. Use flour on your cutting board to keep it from sticking. Press the cracks in the dough together and stretch the dough out into a square shape so you can cut evenly. Press those squares into each muffin cup.
Grab the brie squares and set one into each muffin cup. Drizzle a little of the cranberry sauce mixture on top and around the cheese square. Top with a small sprig of rosemary or some candied orange peels and some chopped pistachios.
Bake for 10-13 minutes. Oven temperatures can vary so watch closely after 10 minutes so your cranberry brie bites don’t burn.
Let the bites cool slightly then serve immediately; it’s best to eat them warm. Store any leftovers in an airtight container for up to 2-3 days. Reheat in the oven to melt the cheese. I don’t recommended freezing them.
fresh rosemary or candied orange pieces for garnish
Preheat oven to 375 degrees F and grease a 24-count mini-muffin pan with nonstick cooking spray.
Cut the brie into small, about 1-inch (or a little less) squares and set aside in the refrigerator until ready to use.
In a small bowl, mix together orange marmalade and cranberry sauce. Set aside.
Lightly flour a flat surface, like a large wooden cutting board, and roll out the tub of crescent dough. Stretch slightly to form an evenly sided rectangle and pinch seams together. Cut into 24 even sized squares.
Place the squares into the prepared muffin cups. Top with brie cheese square and a teaspoon (or a little less) of the orange-cranberry mixture. Top with a few of the chopped nuts and a small sprig of rosemary.
Slide the muffin pan into the oven and bake for about 10-13 minutes, or until golden brown and dough is cooked through.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.