Are you looking for a last-minute appetizer so easy that even your kids can make?
These mini holiday Mediterranean Brie En Croute are perfect hot out of the oven. A fun little appetizer to be served with a side of crackers and a little glass red wine or bubbly (or a little sparkling apple cider for the kids). With your first bite of the flaky and buttery crisp crust and the creamy brie with the mediterranean flavors of the olives, sun-dried tomatoes and roasted red peppers will have your guests fighting for the last piece.
As a matter of fact, these little appetizers are so good I was only able to photograph the Brie and olive version. The holiday Mediterranean Brie En Croute with olives, sun-dried tomatoes and sweet roasted red peppers must have been abducted by aliens or maybe gremlins (or maybe hungry scavenging teenagers more likely) before I could even catch a photo.
Your guest will think that you have slaved in the kitchen for hours. Shhh.. I won’t tell a soul but they can be made in flash and with very minimal prep or cleanup. I am still down to 9 fingers here in Bam’s Kitchen due to a slight mandolin mishap and these little appetizers fit the bill.
Wishing everyone a very safe and happy 2013! Happy New Years! Xin Nian Kuai Le! 新年快乐!
Mini Holiday Mediterranean Brie En Croute
Serves 4 adults or 1 hungry teenager
http://www.puffpastry.com/videos-and-tips/all-about-brie
- 6 oz brie cheese wheel (An 8-oz. wheel is perfect for serving 5 to 6 people. For larger gatherings, a 13.2-oz. size serves about 9 to 12 people and the 16-oz. size serves about 12 to 16)
- 12 x 12 inch piece of puff pastry sheet cut to size
- 1/4 cup kalamata olives
- 1/4 cup roasted red peppers drained
- 1/4 cup sun-dried tomatoes in oil
- dash of garlic powder
- dash of dried or fresh basil
- 1 egg beaten
- crackers
Step 1: Preheat oven to 400 F or 204 C.
Step 2: Take the puff pastry out of the freezer to unthaw for about 10 minutes.
Step 3: Cut puff pastry in about a 12 x 12 inch square. (I did not roll it out or anything else as I am working here with only 9 fingers)
Step 4: Place your puff pasty dough on a lightly pre-greased baking sheet. Lay the wheel of brie on top of the puff pastry.
Step 5: Roughly chop your olives, sun-dried tomatoes and roasted red peppers (Alternatively if you are working with 9 fingers or less your can put them in the blender and let them do a quick one second blend to roughly chop.) Add a dash of garlic powder and dried basil and mix. (If time permitted ,roasted garlic and caramelized onions would be great to add as well.)
Step 6: Spoon Olive mixture on top of brie.
Step 7: Take two edges of the puff pastry and close and squeeze. Take the other 2 edges of the puff pasty together and squeeze. Twist the ends to seal well. (You could also make cute little designs like leafs, fruits, or even little swans on the side of the En Croute but since we are down to 9 fingers in Bam’s Kitchen, the simpler the better.)
Step 8: Brush the Holiday Mediterranean En Croute with egg and bake in over for about 20 minutes until the crust in flaky and golden brown. Remove from oven and let rest for about 15 minutes before serving.
Step 9: Serve Holiday Mediterranean En Croute with crackers and a glass of bubbly and enjoy.
Wow, this is a centerpiece! You do with 9 fingers that I cannot accomplish with 10
I love roasted red peppers, brie cheese, and pastry! All together, magnificent!! Happy New Year
You are so sweet! I was kind of thinking the same thing, it does make a perfect little center piece for the table. I would much prefer to decorate my house with food instead of flowers… Wishing you and your family and very fabulous 2013! Take care, BAM
Really nice, and Happy New Year to you too!!
Thank you Dawn and wishing you and your family a very happy and healthy 2013. I wanted to come on over and stop by your website today but for some reason it is not letting me today. I am sure the wordpress glitch will pass soon. Take care, BAM
I love the twist on the top!
The little twist on the top also makes me laugh. As I am down to 9 fingers due to my mandolin incident there are just some things that are just not possible with one hand and that includes making a cute decorative topping or design for my en Croute. Wishing you a very safe and happy 2013. Take care, BAM
Very nice BAM,
The addition of the olive mixture is very inventive.
Happy New Year to you and yours,
Conor
Thank you Conor. Wishing you a very safe and happy 2013 from Hong Kong . Take Care, BAM
The toppings are my favorites, this is definitely going on the to-make list. Happy New year to you and your family.
Thank you Norma. Xin Nian Kuai Le!
I may just have to venture out in the frigid air to grab the ingredients for this one…all for myself. I’m imagining all kinds of toppings to hide inside but the olives sound great. Also like how this can be baked & not deep fried which is how I always think of …well fried brie – guess that’s why they call it fried brie right?
Happy New Years to you Diane! Wishing you a very happy and bright 2013. The topping for your brie can really be anything your little heart desires. My teenagers are not so fancy on sweet things with cheese so savory was my choice. I guess you could let you mind go wild…how about pepperoni, dab of tomato sauce and cooked Italian sausage. Or maybe pesto and pine nuts and bacon. Or what about grilled pineapple and ham. Or sauteed apples and cinnamon and pecans. Okay I have to stop as I am getting hungry again. I am so looking forward to keeping in touch with you in the upcoming years and reading your fun posts. Take Care, BAM
And a very Happy New Years to you BAM! I was letting my mind wander all over the possibilities for the brie toppings & I see you didn’t miss my all time favorite w/anything – bacon!
Thank you too for you kind words and I do hope to keep hearing from you. I really enjoy all of your posts & appreciate hearing from you on mine. You keep feeding those boys so they don’t faint from hunger though.
Diane, thank you for your kind words and support and really looking forward to keeping in touch this year. I have to run as I have to rustle up some breakfast for the boys! Take Care, BAM
I’ve finally posted my acknowledgements for a group of awards I received last year and wanted you to know that I’ve put you at the top of my list for the Blog of the Year Award. To think that you can handle everything you do, continue to post such amazing recipes AND do it with 9 fingers astonishes me but please don’t stop!
Thank you Diane for your kind words and for your nomination. It means so much to me. Take care, BAM
I love brie in pastry! And haven’t done it for quite awhile. Good stuff – thanks so much. Happy New Year!
This is one of the old standby recipes that people always forget about but it is so easy, delicious and always a hit at gatherings. Wishing you and Mrs. Kitchen Riff a fabulous 2013! Take care, BAM
Wonderful flavors!
Happy New Year to you and the family!
Thank you Marie and wishing you and your family a super 2013! Cheers! BAM
Happy New Year!
A very happy 2013 to you and your family. Looking forward to another great year of reading your posts. Take care, BAM
Brie en croute is such a great holiday appetizer. I’ve never used a topping with olives, though, and I bet it tastes wonderful. Right about this time of year, my palate is yearning for savory treats, having had more than enough sweets. This would be perfect.
Wishing you, BAM, and your family a wonderful New Year!
Me too! Enough of the the sweet things and on to the savory. I know that everyone usually thinks of sweet cranberries and nuts when they think of making a brie en croute. However, there are so many unique savory options that it could leave the mind spinning. Are you spending this New Year with family? I hope so and wishing you a warm and bright new year in cold Michigan. Take care of yourself and hope you are feeling better soon. BAM
I normally remain in Chicago for New Years, BAM, and this year I could never make the trip feeling as I do. That’s just as well. Zia doesn’t need to be exposed to this bug!
Thanks for the well-wishes. I’m sure I’ll be back at 100% in no time.
Please take care of your self John! The flu can take a long time for recovery but do make sure you seek medical treatment if it is staying in your lungs as sometimes just rest is not enough. Take Care, BAM
Thank you and your concern is well-founded. I’ve had pneumococcal pneumonia and each time flu preceded it. I monitor any fever and if it gets high, I seek medical help. I’m going to make sure the last bout of pneumonia was indeed the last. Thanks again.
This is one of my favorite dishes! I have all the ingredients ready and waiting when I get home.
I can’t wait! Mmmm! Enjoy your New Year’s BAM! Here’s to a great 2013!
How perfect and convenient is that! Wishing you and your family a very safe and happy 2013! Take care, BAM
These look, and am certain, taste oh so moreish! I just hope you have not looked at your carpets yet: that flaky pastry does have an affinity with ending on the floor, doesn’t it? A wonderfully happy New Year in the meanwhile to you and all your family . . .
Indeed Brie en Croutes flakes are like carpet magnets. That is why I always adhere to one of my sisters 5 primal rules for entertaining- Clean after the guests leave. Wishing you the very best 2013! Take care, BAM
Love this! Happy 2013
Wishing you and the pups a super 2013! Oh and the hubby too! LOL Take care, BAM
Another recipe to be saved to my favourites, and I know at some point in the near, and probably to be often repeated future I will be making these. I have several recipes for quick party food that involve a sheet of frozen puff pastry so I’m delighted to add another!
Wishing you a peaceful and joyful New Year. Claire x
Hello Claire, thank you for your kind comment. Phyllo dough makes every thing a bit easier with little fuss and now that I am down to 9 fingers it is one of my best friends. Wishing you and your family a super 2013! Take care, BAM
Opps I thought it was Puff, but I always have Phyloo in the freezer too!
And can I ask what happened to your 10th digit? Hope you are ok x
Yes it was phyllo dough. Sorry for my typo. I took quite a bit of my finger off using the mandolin preparing for Christmas eve dinner. Now I have to keep it high and dry to get it to heal. Yep I did quite a number this time… Missed you and wishing you a relaxing day. Take Care, BAM
Ewwww and OUCH sum that up BAM! I hope the finger heals quickly and well.
I’ll wish us both an accident free year !
Thank you. Take care
This appetizer looks amazing. Wishing you a happy new year, BAM.
Thank you and wishing you and your family a super 2013! Take care, BAM
Great recipe Bobbi! We also had baked brie for the New Year’s eve. Happy New Year!
Great minds think alike! Wishing you and your family a super 2013! Take care, BAM
Thank you friend! May this year be full of good cookin’ and bakin’!
About your twist designs, ‘the simpler the better’? Ha, BAM, as soon as I saw the first photo, I saw a snake’s head peering out at me — cool! Happy New Year (again?) and keep these wonderful blog posts coming, please, please, please.
I am sure I so planned that… A snakes head…. I thought it kind of looked like a swan or maybe just a lopsided wrapped gift at best. The saga of the 9 finger dilemma continues. Wishing you a super 2013! BAM
LOL!
I’ve only ever seen brie en croute topped with sweet jams or chutneys – this savoury Mediterranean twist sounds just awesome. You’ve been a busy 9-fingered lady! Happy New Year!
Mr. Anonymous calls me stubby! LOL
I also have never heard of savory toppings for brie and that is why I wanted to give my idea a try. I feel like I am on sugar overload after all the sweets this holiday so this was a nice change. Wishing you and family a super 2013! Take care, BAM
OMG this looks so indulgent. I could eat the whole thing
My hungry teenagers must have thought the same thing as one of my brie en croutes evaporated before I even had a chance to take photos. Take Care, BAM
What a pretty appetizer.. it would be so impressive to bring to a dinner party! I can see how these would be devoured VERY quickly in our home!! Wishing you and your family and lovely and blessed 2013!! xxx
Thank you Smidge. If you have a home full of teenagers you have to make at least 2 as you will never even see the first one that comes out of the oven. Wishing you a super 2013! Take care, BAM
I love that these are savory instead of the usual sweet. and the fact that they are individual, too! Happy New Year, BAM!
Thank you! How is your hand doing? Wishing you a safe and happy holiday. BAM
Hi BAM! It is better and seems to be on the mend. I hope the swelling will be gone and it will be completely healed in a few days, thanks for asking. And how is your finger?
I am happy to hear about your hand. I still have to keep my injured finger high and dry for 10 to 14 more days. That is a hard thing to do for foodies like us. Take care, BAM
I also love the idea of savory instead of sweet on the Brie! Are you shocked?
Completely shocked!!!! It would sound strange to say savorysimple pleasures. However, it does sort of have a ring to it. Wishing you a super 2013! BAM
What a wonderful treat! And I agree, such a great contribution to your own or somebody else’s dinner party. Happy New Year, Bam!
Thank you. It is a cute little edible table decoration. Well that is until all the flakes of the phyllo dough go everywhere after you cut into it… LOL Wishing you an awesome 2013! BAM
That looks rich and very good.
New Year resolutions are meant to be broken and this little appetiser is so worth it. Wishing you a super 2013
that’s look fantastic..I love brie..and brie in a puff pastry case topped with olives and sundried tomatoes? All the more better! totally celebratory and worth opening a bottle of good wine for!
Happy New Year to you and your family Bam!
Thank you Jo! I know this little appetizer is super easy but that is exactly why it is so good. Some of the most simple pleasure in life are the best. Wishing you a fantastic 2013! Take care, BAM
Look at all those creaminess inside that pastry, irresistible!
Ray, I am so glad you stopped by. First I want to thank you for your kind comment. However, I have a big problem I can no longer access your website from any computer in my home from firefox or safari. As the IT guru maybe you can give me some advice to troubleshoot this issue. This is a recent issue in the last 2 weeks. Take care, BAM
Bam! You always make exactly what I most want to put in my mouth. Right now. I wanted to make baked brie for my boyfriend who loves cheese, but I didn’t want to buy a whole package of puff pastry for one tiny 4 oz. wheel. But I love that you made different flavors–that sounds like such fun and delicious party food, and a good way to use up a whole package of pastry! And thank you for putting the ounce to number of people served numbers–that will be very helpful in the future when trying to serve hungry friends
Hello Erika and a happy New Year to you! Puff pastry lasts in the freezer for a while if you re-wrap it up well after use. I do not like to have lots of leftovers so I chose to do little miniature brie instead and this is a great option when you have just a couple of friends over. Take care, BAM
I just love anything “en croute” …but I especially love brie en croute. I made a baked brie over the holidays, but I don’t know why I didn’t make it en croute. Your right — it easily adds an impressive element of sophistication to this appie. I hope you are 10-finger Bam again soon! Happy New Year to you and all of your men!
Hi there! Are your pony tails back to school or are you still enjoying the holidays with everyone home? En Croute makes every seem extra special. I also wished I was back to 10 fingers as this really is putting a cramp in my style but maybe it was time for me to simplify my life. A great way to start out the new year. Wishing you a super 2013 to your family and especially the ponytails. Take care, BAM
Sorry to hear that — I hope your finger is back to normal soon. The ponytails are back in daycare and school starts again next Monday. I’ve been working from home the past couple of days because I fell down the stairs and bruised my one foot. I guess the two of us are starting the new year on shaky ground! Perhaps it’s time I simplify my life too! Here’s to things looking up in 2013!
Dear BAM,
I love puff pastry and that is the same method that I use to make chicken pie by spooning the thick filling onto the middle of the pastry sheet.
Have a great 2013 and more delicious recipes too!
Chicken pot pie en croute sounds fantastic. Puff pastry is such a fun ingredient. Wishing you a super 2013! Take Care, BAM
Hi Bam!! How absolutely amazing this looks!!! And who would have thunk it’d be so easy too!! haha. Happy New Year to you my dear!!! HK looks like it had some pretty amazing celebration on TV!!
Brie is one of my favorite cheeses! This looks so wonderful with the added meditteranean ingredients! Happy New Year to you!
My friend taught me this dish before but she didn’t include olives and sun dried tomatoes. That’s fantastic idea and I’d totally make your version. I can easily gain weight with brie and crackers. Wait, I probably did this holiday season… xD
Nami-san, you are so funny. I am sure your kids kept you very active this holiday season. I would love to have been at your home eating all of your wonderful treats. I really love the savory spin on the brie en croute, but if your kids like it sweet then a little jam of your choice on top and then baking is the way to go. Ja Mata, BAM
oh WOW this looks fantastic! i knew you could bake brie in the oven but I never thought of wrapping it in pastry and other goodies. how perfect for parties, thank you for sharing!
It is so easy and it has the wow factor so it is perfecting for hosting a gathering. Take care, BAM
Yum!
This feels so much like home! I have gorged on all possible types of cheese when I went back to my parents in France for the Christmas holidays. The runnier the better..and I am sure the hot brie would be quite creamy.
I am so jealous! Gorging on delightful selections of fromage is something we all dream about. I guess if you can’t be in France, the very next best thing is brie en croute. ‘au revoir, BAM