Baked Brie Bites with Crescent Rolls & Fig Thyme Jam

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This mini baked brie recipe is ready to party. Brie bites with crescent rolls & fig thyme jam are two-bite appetizers perfect for happy hour.

Baked brie but smaller. This mini baked brie recipe is perfect for your next party or happy hour. Each of the baked brie bites with crescent rolls is full of oozing cheese, topped with fig thyme jam. Ready to roll?

This mini baked brie recipe is ready to party. Brie bites with crescent rolls & fig thyme jam are two-bite appetizers perfect for happy hour.

Thyme for Fig Jam in Brie Bites with Crescent Rolls

We all love a good time-saving hack, so here’s one in the mini baked brie recipe. Boiling water poured over the dried figs and thyme both rehydrates the figs in record time because of the higher temperature of the liquid. Adding the thyme in too infuses the herbs into the figs.

Chopped California Dried Mission Figs and bag of Orchard Choice figs

Meanwhile, during those same seven minutes, shallots soften and crisp up in oil. The two come together in a food processor or blender to be pureed.

Pureed fig thyme jam for baked brie bites with crescent rolls.

For the jam, we like how the Orchard Choice or Sun-Maid Mission Figs jammy flavor pairs with the thyme and shallots. You could certainly swap in our Golden Figs for a tangier, slightly nutty and delicately sweet flavor.

Rolling out the crescent dough into a rectangle with a rolling pin on a lightly floured surface.

Flaky and Fast Shortcut for Brie Bites with Crescent Rolls

Crescent dough in a tube is ready to go—just make sure the dough has had at least 15 minutes getting to room temperature so it’s easier to roll out. Lightly dust a surface with flour. Then use a rolling pin to press out the crescent dough into a rectangle.

Raw crescent dough cut into 12 squares and placed into mini muffin tin

Next, you’ll slice the dough from one tube of crescent dough into 12 even pieces—first by slicing the dough top to bottom into six strips. Then, cut the strips in half. Press the pieces of dough into mini muffin tin wells that have been misted with cooking spray. Set aside.

Mini muffin tin of unbaked mini brie bites with fig thyme jam

Melt for Brie Bites

The secret of these baked brie bites with crescent rolls is in the details. Pair the premium figs with premium brie and you’ll find the savory notes of the cheese harmonious with the fruity, slightly savory jam. Try them with a glass of red wine… or port wine would be an exquisite pairing too.

Quartering brie
slicing small wheel of brie into three

Cutting a small 4-ounce wheel like Petite Breakfast brie, turn it on its side and slice the wheel into three rounds. From those three rounds, cut the cheese into quarters. You’ll nudge the cheese pieces into the dough. A tip here: make sure the cheese is deeply nudged into the dough before adding on the jam. Then dollop on top 1 teaspoon of fig thyme jam onto the cheese. Bake until the edges of the dough are golden.

Mini muffin tin with baked brie bites topped with fig thyme jam

Easily Double It

Use the mini baked brie recipe below with a small 4 ounce wheel of brie and one tube of crescent roll dough for 12 baked brie bites. Or, double the yield, using a large 8 ounce wheel of brie and 2 tubes of crescent roll dough—you’ll have enough fig jam for two batches.

Baked Brie Bites with Crescent Rolls + Fig Thyme Jam

This mini baked brie recipe is ready to party. Brie bites with crescent rolls & fig thyme jam are two-bite appetizers perfect for happy hour.
This mini baked brie recipe is ready to party. Brie bites with crescent rolls & fig thyme jam are two-bite appetizers perfect for happy hour.
Nutrition
Servings 12 bites

Ingredients

  • 2 ounces shallots , peeled and sliced
  • 7 ounces Orchard Choice® or Sun-Maid® California Mission Figs , stems removed
  • 2 thyme sprigs
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1 tube crescent rolls
  • 4 ounces Marin French Petite Breakfast Brie

Instructions

  • Preheat the oven to 375F. Mist a mini muffin tin with cooking spray. Pull out the tube of crescent dough.
  • Quarter the figs. Place them in a bowl. Pull the thyme leaves off the sprigs. Place on the figs. Pour ½ cup boiling water over the figs, stirring to combine. Steep for 7 minutes.
  • In a skillet on medium heat, swirl in olive oil. Once shimmering, add the shallots, turning heat down to medium low. Stir occasionally and cook until golden, about 7 minutes.
  • Transfer the figs, soaking liquid, and shallots to a food processor or blender. Puree. Season to taste with salt.
  • 1Roll out crescent dough to a rectangle. Slice six strips top to bottom. Slice each strip in two so you have 12 squares. Nudge a square of dough into each mini muffin well.
  • Turn the brie onto its side. From its side, make three cuts through the brie so you have three flat wheels. Quarter them so you have 12 pieces of brie.
  • Place a piece of brie into each dough square. Spoon 1 teaspoon of fig puree on top. Bake for 13 to 15 minutes or until the edges of the dough are golden. Use the tip of a butter knife or small offset spatula to get the brie bites out of the tin.

Notes

Recipe and photos by Annelies Zijderveld

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

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