Cake, Batter, and Bowl

Cranberry Pecan Brie Bites

Appetizers

Party season is finally here! I’ve been getting into the holiday spirit by having hot chocolate after dinner every night and singing along to Christmas carols in the car (I was in chorus in high school and know all the words!). But tomorrow things will get into full force with our first work holiday party! I’m a huge fan of appetizer-only spreads because you get to try so many yummy treats and these little cranberry pecan brie bites are one of my favorites.

These little guys are very tasty and super fast to throw together.  I just lined mini muffin cups with pie crusts (I usually use the refrigerated Pillsbury ones), stuffed them with chunks of brie, and then topped them off with a cranberry pear spread and chopped pecans.  So easy and they are always a hit!

Cranberry Pecan Brie Bites
Printable Recipe

Ingredients:
1 box (15 oz) refrigerated pie crusts, softened according to package directions
1 large Bartlett pear, peeled, cored, and chopped (8 ounces)
1 cup dried cranberries
1/2 teaspoon salt
6 ounces brie, cut into 24 3/4×3/4-inch chunks
1/2 cup chopped pecans

Directions:
Heat oven to 375˚F. Unroll pie crusts and place on a flat work surface. Use a 2 1/2-inch round cutter to cut 12 rounds from each crust. Press each round in the bottom of 24 cups of an ungreased mini-muffin cup pan and press dough up the sides to form cups.

Meanwhile, place chopped pear, cranberries, and salt in a food processor, and process for 1 to 2 minutes or until well mixed.

Place one chunk of brie into each mini-muffin cup and top evenly cranberry mixture. Sprinkle chopped pecans evenly on top. Bake at 375˚F for 15 to 20 minutes or until crust is golden brown. Cool for 5 minutes and remove from mini-muffin cups. Makes 12 servings.

Nutrition: 231 calories, 14.6g fat, 1.7g fiber, 4.4g protein per serving
Cost: $0.63 per serving

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