This baked brie appetizer has something for each taste bud! They are simple to make yet incredibly impressive!
These little baked brie cups are a game changer. Forget everything you know about baked brie and try these instead! They are so easy, it’s almost embarrassing. The problem with these appetizers is you will never have enough! They will be so popular that your guests will constantly demand more. Don’t say I didn’t warn you.
I personally would much rather go to parties that serve mediocre appetizers. This way I can focus on drinks and conversation instead of the food. This is the exact opposite of what happens when I go to parties with the good food! I might start with a drink and do my share of small talk but once I find myself at the snack table, well there’s no stopping me. When I am pulled away, I find myself thinking about ways to get back to stuffing my pie hole.
I have a confession, I’m a closet pie-hole stuffer. In public I feel like I need to be all polite and dainty whereas in the comfort of my own home I just shovel it all in. In my own kitchen I practically eat this Tex-Mex Spinach and Artichoke Dip with a spoon or pack my cheeks full of these Parmesan Pretzel Bites. The moral of this story is I have no self-control when it comes to snack food. I can keep away from the chocolate mint cookies, but I will face plant in the dip! When these little baked brie cups came out of the oven, I had my own little feeding frenzy.
These bites might be the best brie appetizer I have ever tasted. You know the phrase “a taste explosion in your mouth.” That pretty much sums it up. The buttery, flaky, crispy phyllo shells cuddle a creamy cube of heavenly brie cheese that is melted just enough to fill in all the nooks and crevices of each cup. I topped each bite with a spoonful of sweet and perfectly caramelized onions (my favorite food accessory IN the whole world). I toasted up some spicy pecans to balance the onions and drizzled honey just for fun. There are so many crazy textures going on in each bite; crunch, creamy, spicy, sweet. It’s all there and it’s all good!
These baked brie cups are simple to prepare, as long as you do a little prep work. The onions will take the longest to prepare. You can make those a day in advance and refrigerate them until ready to use. If you haven’t tried caramelized onions, then it’s time to change that. Onions are cooked until they lose their bite and become so soft and sweet. To make the onions, I start with robust Pompeian Extra Virgin Olive Oil in my hot pan. I add my onions and let them go. Within a few minutes, they begin to soften and turn slightly golden. Within 20 minutes, they will be very soften and a deep, rich shade of caramel. Some recipes suggest adding sugar, I simply added a splash of balsamic vinegar at the end of the cooking process. This adds flavor and cuts the natural sweetness of the onions.
These baked brie cups will most definetly be the hit at your next party!
- 2 boxes phyllo shells (1.9 oz boxes with 15 shells)
- 4 oz brie cheese, cut into 1 in cubes
- 1 large onion
- 1 tablespoon Pompeian Extra Virgin Olive Oil
- 1 tablespoon Pompeian Balsamic vinegar
- pinch of salt
- 2 teaspoons butter
- 1/2 cup chopped pecans
- 1/2 teaspoon red pepper
- 1 tablespoon honey (optional)
- For the onions: heat oil in a large skillet. Slice your onion into rings and add to skillet. Turn down heat to low and cook onions for about 20 minutes stirring frequently. Onions will become very soft and turn brown in color. When onions have caramelized, add vinegar and a pinch of salt; stir until liquid evaportes. Remove from heat and set aside.
- Preheat oven to 350. Arrange cups on a baking sheet. Place a cube of cheese in each cup. Top cups evenly with onions and bake for 10-12 minutes or until cheese has melted.
- While cups are baking, heat butter and nuts in a small skillet. Add pepper and stir. Toast pecans for 3-5 mintues or until fragrant. Remove.
- When cheese has melted, top cups with chopped nuts and drizzle with honey right befor serving.
Nutrition InformationYield 30 Serving Size 1
Amount Per Serving Calories 41 Total Fat 4g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 2g Cholesterol 5mg Sodium 37mg Carbohydrates 2g Fiber 0g Sugar 1g Protein 1g
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I’m proud to be a Pompeian #PantryInsider. I’m honored to bring you this original recipe. All opinions in this post are my own.