This delicious healthy Raspberry Baked Brie Appetizer is both savory and sweet and so easy to whip up using a muffin tin and only three ingredients! These healthy appetizers will be known as the most simple and overlooked appetizer because they are so quick and easy.
Raspberry Baked Brie Appetizer Recipe
This is the perfect fast and easy appetizer for your holiday party this year. You can make them in your 24 hole mini muffin tin in half an hour!
I remember the first time I tasted brie with fruit. I wasn’t sure I would like it, but my friend Becky wanted to bring it to our New Year’s celebration. When I say celebration, I mean the two of us huddled around my teeny tiny couch that I could lift with one hand eating appetizers on New Years Eve. It was our tradition for many years!
Of course I always offered up taco dip. You remember that I love to have taco night almost any night of the week?! One of my favorite dishes is my Vegetarian Black Bean Enchilada Casserole which is basically a vegetarian mexican pie.
Also a favorite that we eat every other week during the winter is my Slow Cooker Vegetarian Chili Recipe made with red lentils and refried beans and is more like a dip than a soup, at least the way we eat it!
Now that we are “real” grownups with kids, my friend and I can’t ring in the new year together anymore like we used to. Those were the best memories, but making New Year’s memories with my kids is fun, too! Like with these 5 Kid-Friendly Healthy Appetizers for New Years Eve!
I am hoping my kids will like this baked brie appetizer this year, because they were so delicious they didn’t get any from this batch!
Raspberry Baked Brie Appetizer
Ingredients
- 1 package of phyllo cups
- Wedge of good brie
- Raspberry pie filling (you can use jam, but it tends to run)
Directions
- Preheat oven to 350º
- Arrange phyllo cups onto a non-stick baking sheet or muffin pan
- Cut brie into about 3/4″ cubes. (Doesn’t have exact, just eyeball what will fit into the phyllo cup.)
- Add a piece of brie to each cup.
- Add a scant 1 teaspoon of raspberry pie filling to each cup.
- Bake for 8 minutes, or until brie starts melting.
Raspberry Baked Brie Appetizer
This delicious healthy Raspberry Baked Brie Appetizer is both savory and sweet and so easy to whip up using a muffin tin and only three ingredients!
- 1 package of phyllo cups
- Wedge of good brie
- Raspberry pie filling (you can use jam, but it tends to run)
- Preheat oven to 350º
- Arrange phyllo cups onto a non-stick baking sheet or muffin pan
- Cut brie into about 3/4″ cubes. (Doesn’t have exact, just eyeball what will fit into the phyllo cup.)
- Add a piece of brie to each cup.
- Add a scant 1 teaspoon of raspberry pie filling to each cup.
- Bake for 8 minutes, or until brie starts melting.
More Appetizers like the raspberry baked brie bites
Oooo I’ve just sat down with a cup of tea and could really down a few of these!! Thank you for the recipe xx
These look like tasty little morsels!! Thanks for sharing at the What’s for Dinner party – can’t wait to see what you’ll bring next week. Have a fabulous week ahead.
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OMG! These look so good and so easy – and I do love that combo in a recipe!:D Thanks for sharing.
Looks so yummy! Thanks for sharing at the To Grandma’s House We Go DIY, Crafts, Recipes and More Link Party. I pinned this! Hope to see you again next Wednesday.
I’m totally going to try these!
I love your appetizer and will be adding it to my holiday list! Thanks so much for sharing with us at Full Plate Thursday. Hope you have a great weekend and come back soon!
Miz Helen
These look delicious! Thanks for sharing! #LetsParty #TheMarkandJanShow
Thanks for sharing at Home Sweet Home!
Mmmm…. brie and fruit, I already love this recipe!!
Thank you for sharing this week at Create, Bake, Grow & Gather, I’m delighted to be featuring your raspberry brie appetiser at tonight’s party and pinning too.
Hugs,
Kerryanne
Congratulations!
Your post is featured on Full Plate Thursday this week! Thanks so much for sharing it with us, we have pinned it to our features board. Have a great week and come back real soon!
Miz Helen