Candied Bacon Brie Bites
Puff pastry is filled with Brie cheese and a bacon mixture full of shallots, brown sugar, maple syrup, pecans, fresh rosemary and more. The perfect holiday appetizer!
Equipment
- 1 Mini muffin tin (24 cup)
Ingredients
- 1 sheet frozen puff pastry, thawed
- 8-10 oz Brie cheese, cut into 24 chunks
- 1/2 lb bacon, cut into 1/2-inch pieces
- 1/2 cup finely diced shallots
- 1/4 cup chopped pecans
- 1 1/2 tablespoons chopped fresh rosemary
- 1 tablespoon brown sugar
- 1 1/2 tablespoons 100% pure maple syrup
- 1 tablespoon red wine vinegar
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon kosher salt
- Cooking spray
Instructions
- Preheat oven to 350°F. Prepare a 24 cup mini muffin tin by spraying liberally with cooking spray.
- Cut sheet of puff pastry into 24 even rectangular pieces. Place pieces in muffin tin cups. Place one piece of Brie in each cup.
- In a large skillet over medium-high heat, cook bacon pieces until crisp. Remove bacon to drain then drain all but 2 tablespoons grease from skillet.
- In hot skillet, add shallots and cook until lightly browned. Reduce heat to medium-low then add cooked bacon, pecans, rosemary, brown sugar, maple syrup, red wine vinegar, red pepper flakes and salt. Stir to combine and cook 2-3 minutes to melt the sugar. Remove from heat.
- Add about 1 tablespoon bacon mixture on top of Brie pieces. Place in oven and bake 13-15 minutes or until puff pastry is lightly golden.
- Let sit for a few minutes before removing from muffin tin and serving. Sprinkle with extra chopped rosemary if desired.
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