A crunchy, creamy, salty, sweet, bite-sized appetizer kicked up a notch with a little cherry jalapeno jelly.
For Thanksgiving I fell in love with the Baked Brie Bites topped with cranberry jelly from A Spicy Perspective. Since the Big Game is this weekend, I thought it would be fun to kick it up a notch and do a cherry jalapeno version.
A couple of years ago, I made a luscious Brie En Croute with a cranberry pepper jelly and candied nuts. These Baked Brie Bites are essentially the same appetizer only in an easy to serve, bite-size portion. And they so much easier to make because they start with frozen fillo shells.
Add these to your menu for the big game. You’ll be glad you did.
1/4 cup chopped pecans
2 tablespoons sugar
1 box mini fillo Shells (15 shells)
4 oz. brie cheese, rind removed, cut into cut into 1/2 cubes
1/2 cup cherry jalapeno jelly
Preheat the oven to 400°.
Combine the pecans and sugar in a small skillet. Cook over medium heat stirring constantly until the sugar starts to liquefy. Continue stirring constantly until the liquid reaches a golden color and coats the nuts. Remove from heat and spread candied nuts onto a greased or silpat lined cookie sheet, and allow to cool. Stir occasionally as nuts cool to break up large pieces.
Place the fillo shells on a baking sheet. Place one piece of brie in each mini fillo shell. Bake for 5 minutes, until the brie is melted.
Remove from the oven and top melted brie with a spoonful of jelly and candied pecans. Serve warm.
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