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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.
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.