While these easy-to-make appetizers are perfect for any large-or-small fancy-or-relaxed Turkey-Day feast, they're great almost any time of the year. I've been know to serve them on occasion as a warm-up to one of my winner-winner roasted chicken Sunday dinners. As for the recipe, there really isn't one so-to-speak -- I came home with it "in my head" (as it was told to me) after enjoying a few at a mid-morning Christmas cookie-exchange brunch-party a few year ago.
Perfect for our just-the-two-of-us Turkey Day feast this year:
And, just four easy-to-gather-together ingredients too:
2 tablespoons all-purpose bench flour, for dusting pastry board
1 8-ounce canister Pillsbury crescent rolls
8 ounces triple-creme Brie
1 cup whole-berry cranberry sauce
24 tiny, fresh rosemary sprigs, for garnish
no-stick cooking spray, for preparing mini-muffin pans
~ Step 1. Spray the inside cups of a mini-muffin pan or two pans (enough for 24 appetizers) with no-stick cooking spray. Ready a pastry board, a small rolling pin, spatula and tart tamper (if you have one). Spread a bit (1 1/2-2 tablespoons) bench flour on a pastry board, just enough to give the board a thin dusting.
~Step 2. Open the canister of rolls. Carefully roll dough out on the prepared board to form a rectangle. Using your fingertips, pinch the seams together, then, using a light touch, use a mini-rolling pin to even out the surface. Slice dough into 24 even-sized squares, about 1 1/2" x 1 1/2" each. Gently lift each dough square up and tuck it into a muffin cup. Using a small tart tamper, push the dough down to form a flat bottom.
~Step 3. While the Brie is very cold, slice the brie, as evenly as you can, into 48 small 1/2"-sized cubes. Place two cubes of cheese in each crescent-dough-lined muffin cup. Top each appetizer with 1 generous teaspoon cranberry sauce, doing your best to make sure to get 1-2-3 whole berries incorporated into each cup. Just do your best.
~Step 4. Bake on center rack uf preheated 355° oven until crescent dough is light-golden and cheese is melted, about 12-14 minutes. Remove from oven and place pans on a wire rack to cool 6-8 minutes. With the aid of a sharp-tipped paring knife, gently lift each appetizer up and out of the muffing tin. Garnish each appetizer with a tiny sprig of fresh rosemary. Serve warm or at room temperature (they hold up well for 4-6 hours).
Simple, straightforward, &, most importantly, super-special.
Absolutely easy, yet elegant & extraordinary too:
Gobble Gobble -- Turkey-Day Cranberry & Brie Bites: Recipe yields 2 dozen appetizers/8 servings @ 3 per person/12 servings @ 2 per person.
Special Equipment List: pastry board; mini-rolling pin; chef's knife; small spatula; 1-2 mini-muffing pans, enough for 24 appetizers; tart tamper; wire cooling rack; sharp-tipped paring knife
Cook's Note: Is there anyone who doesn't love to be invited to someone's home for breakfast or brunch? There's just something light-hearted, laid-back and downright bushy-tailed about sharing the first meal and few hours of the day in the company of family and friends. The best way I can describe the experience is: it's like waking up in the morning to find out it snowed and they cancelled school. Everyone "gets into the spirit of it" -- and, it doesn't have to be fancy-schmancy either. Try my ~ Fresh Strawberry, Brie & Biscuit Breakfast Crostini ~.
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2020)
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