Mini Baked Apricot Brie Bites

These Mini Baked Apricot Brie Bites are the perfect bite size appetizer for your holiday party or dinner. They’re buttery, flakey, creamy and just the right amount of sweet. 

The great thing about these is that they are easy to make, prep ahead or kept frozen. Plus, they will re-heat beautifully! If you have a party, you can prep these beforehand and the day of pop them in the oven. Fresh out of the oven or room temperature - these still taste wonderful! 

A sweet jam like apricot and brie cheese are such a classic combo but when you add in the buttery crust, it is chefs kiss. In reality, they are perfect for any party, not just the holidays! These lovely appetizers can be enjoyed all year round. 

Another popular way to make these are with cranberry or with your favorite jam of choice. If you’re a fan of cranberry like I am, you have to try my Cranberry Jalapeño Dip! It is so yummy and also a perfect appetizer. The deep red and hints of green from the jalapeño make it perfect for around the holidays. 

Mini Baked Apricot Brie Bites

Brie Cheese

I chose Brie cheese because it’s mild, creamy, bakes well and pairs perfectly with the apricot. It also holds its shape well so that it melts perfectly but is not bubbling or spilling over the sides. 

There are tons of different ways you can eat brie cheese and that’s the beauty of it! You can get creative with it and pair it with something sweet OR spicy. I like spice so that’s the route I’ll take for my next brie cheese pairing. Add it to a crostini with some honey or nuts, a cracker with some blueberry jam or with a piece of salami or prosciutto! 

Here’s what you’ll need:

• 8 oz croissant roll dough
• 8 oz brie 
• Rosemary 
• 3/4 cup of apricot jam
• 1/2 cup chopped pecans
• Flakey sea salt 
• Mini 24 cupcake pan

How to make Mini Baked Apricot Brie Bites:

1. Pre-heat your oven to 350 degrees. 
2. Roll out your crescent dough and seal the seams.
3. Cut into 24 pieces.
4. Place each piece in a muffin tin and press down gently.
5. Cut your brie into 24 small pieces and place in each dough crust.
6. Add 1/2 a teaspoon of apricot jam. 
7. Top with some crushed pecans and flakey sea salt. 
8. Bake for 15 to 20 minutes or until golden brown.
9. Garnish with a small piece of rosemary and enjoy!