Pomegranate Rosemary Brie Bites

Melanie Lorick
by Melanie Lorick
12 people
23 min

There is something special about an easy-to-make dish that provides an easy-to-eat result to really make the holidays this year a little special. Of course, this is delicious ANY time of year. Who doesn't love cheese, bread, honey, herbs, and pomegranate seeds that look like little jewels all day, every day? *This girl totally does.* Perfect for an appetizer, side, or snack, these are fun and tasty. Their rustic look is a great compliment for any spread and you can enjoy leftovers for a few days if you keep these refrigerated in an airtight container. Bonus points!


A few notes:


  • The honey and Brie will bubble a bit while in the oven - and appear to bubble over - but does retreat when they cool.
  • These took 13 minutes to bake in my 350ºF oven, but I would suggest staying close to the oven after 10 minutes in case yours is calibrated a little warmer.


Find more at: https://inspiredepicurean.com/pomegranate-rosemary-brie-bites/.

Pomegranate Rosemary Brie Bites
Recipe details
  • 12  people
  • Prep time: 10 Minutes Cook time: 13 Minutes Total time: 23 min
Show Nutrition Info
Hide Nutrition Info
Ingredients
  • 8 oz. crescent roll dough (I used Pillsbury brand)
  • 1/3 cup diced Brie, cut into 1/2-inch by 1/2-inch squares about 3 oz.
  • 1/4 cup pomegranate seeds
  • 1 tbsp honey
  • 1/2 tbsp chopped rosemary leaves
  • pinch kosher salt
Instructions
Preheat oven to 350ºF. Spray a mini muffin tin with cooking spray.
On a lightly-floured surface, roll out the crescent roll dough into a rectangle approximately 14 inches by 7 inches, or 1/8-inch thick. Use a sharp knife to create squares about 1.5 inches by 1.5 inches.
Line each cup in the muffin tin with the dough. Add the diced Brie, pomegranate seeds, honey, rosemary leaves, and salt, dispensing evenly throughout each cup.
Bake at 350ºF for about 13 minutes, or until the corners of the dough start to brown. The cheese and honey will bubble, but till recede when cooled.
Allow to cool for a few minutes before serving. Enjoy!
Tips
  • Makes 24 bites.
Melanie Lorick
Want more details about this and other recipes? Check out more here!
Go
Comments
Next
More Recipes
Cheese Dip
Vicky Vicky
Tasty Guacamole Recipe Without Tomatoes
Eating Works @eatingworks Eating Works @eatingworks
Ice Cream Bread
Meeghan Aimone Meeghan Aimone
Cranberry Brie Bites With Rosemary
A Quarter Baked A Quarter Baked
Basil Pesto Chicken Bake
Wine a Little Cook a Lot Wine a Little Cook a Lot
Cedar Plank Salmon and Zoodles
ScrappyGeek.com ScrappyGeek.com
Strawberry Crumb Bars With Lemon Glaze
Pallet and Pantry Pallet and Pantry
Smoked Gouda Pimiento Cheese
Mary @ Home is Where the Boat Is Mary @ Home is Where the Boat Is
Crispy Chickpea Salad With Lemon Tahini Dressing
Nicole - The Yummy Muffin Nicole - The Yummy Muffin
Boxed Cake Mix Cookie Crinkles Recipe
Laura Kelly Designs Laura Kelly Designs
Easy 3 Ingredient Banana Bread Recipe
Jessica Perkins Jessica Perkins
Million Dollar Spaghetti Recipe
Debi Murray Debi Murray
Low-Carb/Keto Pizza Cups
The Black Cat Kitchen The Black Cat Kitchen
Peasant Bread
All Within the Home All Within the Home
Oven-Baked Sheet Pan Chicken Quesadillas
Missy | Graceful Little Honey Bee Missy | Graceful Little Honey Bee
Irish Coffee Cake
Amy Manes Amy Manes
Easy 2-Ingredient 7-Up Cupcakes
Mary @ Home is Where the Boat Is Mary @ Home is Where the Boat Is
Deviled Eggs With Avocado (Keto, Paleo, GF)
Kendall Kendall
About Privacy Terms Guidelines Support Advertise
© 2024  Foodtalkdaily.com By Hometalk Inc.