Baked Cherry Brie Bites

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As is probably the case with most of you, I am in full post-Christmas hangover mode. I’ve had about 10 large family meals in the last week, and still have a few to go. Christmas season doesn’t end until January 7 over here, so I have to save my strength. No, seriously, we take our German, American and Catalan Christmas and New Year’s traditions very seriously.

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That’s why today’s recipe is fast and easy, but no less good and cheesy. I served these on New Year’s Eve, and they were a hit. They’ll work as an appetizer, or even as dessert. They’ll save your life if you need to serve something nice, quick and with little to no fuss. You can use any type of jam, and even a different type of creamy cheese (Camembert and raspberry jam, anyone?). Personally, I’ll use more cheese and less jam next time, but, you know, whatever rocks your boat.

For more bite-sized appetiser, check out these recipes:

Veggi Mozzarella Turnovers

Feta Bites

Or if it’s Brie you crave, we have more recipes here:

Chips del Diamant

Strawberry-Almond-Brie Salad

Now let’s get straight down to business.

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Baked Cherry Brie Bites

Inspiration snatched from the wonderful Joy the Baker.

Servings: depends on size

Prep time: 10 minutes, plus another 10 minutes baking time

You will need:

  • Brie cheese
  • cherry jam
  • two sheets of puff pastry (preferably rectangular)
  • 1 egg, slightly beaten

Preheat your oven to medium-high.

Place one puff pastry sheet on top of the other, and cut through both to form squares or rectangles. The size is entirely up to you, although the smaller ones are usually more popular. I recommend rectangular puff pastry sheets because you will end up with less, or actually no, leftover bits and pieces.

Separate the matching squares or rectangles.

Cherry Brie Bites-side

 

Next, cut your Brie into piece that fit into the centre of your squares or rectangles, but still allow for some space around it to crimp the edges shut.

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Add a dollop of jam on top of the cheese…

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…and cover with the matching puff pastry square or rectangles. Crimp the edges with a fork, pressing down tightly to seal the edges.

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Here’s the process again:

Cherry Brie Bites 6

 

You’ll notice I used very small pieces of cheese.

I won’t be making that mistake again.

Finally, paint the tops of the Brie Bites with the egg.

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Place in the oven and bake for 10 to 12 minutes, or until the tops are nicely browned.

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Enjoy!

Clara

Pistachio Mozzarella Salad

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I will keep today’s post short and sweet. Summer is hurtling our way, temperatures are rising and no amount of open windows can coax a breeze into my apartment. To me, summer also signifies a natural aversion towards all things hot. Namely, hair dries, toasters, ovens, and stoves. Oh, and computers.

And since I figured that none of you harbors the wish to sit in front of a toasty PC when the sun is baking the pavement outside, I will cut my post short, and let you dive into this refreshing, no-heat-source-requiring salad which you come together in a flash. I guarantee even the most obstinate salad haters will fall to their knees before this little green gem. Honestly, who doesn’t like pesto? Who doesn’t like pistachios? Who doesn’t like mozzarella?

I know I do.

If you don’t, we have two more lovely salads that will make your summer a breeze:

Provolone Salad

Strawberry-Almond-Brie Salad

 

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Pistachio Mozzarella Salad

Serving: as many as you like/need/can eat on your own

Prep time: 10 minutes

You will need:

  • mixed baby greens
  • mozzarella balls, halved
  • pistachios, shelled
  • pesto

Mozzarella Pistachio Salad 1 Mozzarella Pistachio Salad 2 Mozzarella Pistachio Salad 3

Place your salad greens in a large bowl. Gently toss in the halved mozzarella balls and pistachios, making sure they don’t end up at the bottom of the bowl. You can mix in the pesto at this point, or serve it in a pretty bowl so everyone can add it to their own taste.

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And that’s it. No, seriously. That’s it.

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