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.
Mini Holiday Mediterranean Brie En Croute
Serves 4 adults or 1 hungry teenager
- 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
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.