Baked Brie Bites with Bacon Apricot Jam

These were HEAVENLY!  Another great Pinterest find.  Very easy to make and the bacon jam is to die for!  I mean – everything really IS better with bacon.  The flavor of the creamy brie cheese combined with the smoky sweet bacon apricot jam is spectacular.  And, the fresh thyme garnish gives each bite just that extra little something.  You’re going to love these.  Enjoy!

Ingredients:

1 lb bacon, chopped

10 oz. jar “simply fruit” apricot jam

2 tbsps apple cider vinegar

6 oz wedge of double or triple creme brie cheese, frozen for 1 hour

15 phyllo cups (I used Athens)

fresh thyme to garnish

Crisco to grease

Directions:

Pre-heat oven to 350F. Lightly grease a rimmed baking sheet with Crisco.

In a large skillet cook the chopped bacon over a medium flame until crispy, 15 – 20 minutes. Be sure to drain any rendered fat from the skillet once the bacon is fully cooked. Next, reduce flame to low before stirring in the apricot jam and apple cider vinegar, incorporating well. Allow this mixture to simmer for 5 – 8 minutes.

Meanwhile, on a cutting board cube the frozen wedge of brie into chunks, first by removing the rind from all edges, then cubing the cheesy insides. When ready, line up the phyllo cups on the greased baking sheet.

Fill each cup with a cube of brie, then top with a spoonful of bacon jam — Repeat until all cups are filled.

Bake for 10 minutes on oven middle rack until the cheese is just beginning to bubble, then immediately serve, garnishing with fresh thyme.

Click here for printable recipe.

Mediterranean Mini-Scones

This recipe came from the “Tiny Food Party” recipe book.  It has inspired me to create other mini-scone recipes, which I will post in the future.  These savory scones are filled with the delicious Mediterranean flavors of sun-dried tomatoes, feta cheese, and herbs.  They are delicious with lunch, as a snack or served at Happy Hour.  Cheers!

Ingredients:

2 cup all-purpose flour

2 Tbls sugar

1 ½ tsp baking powder

½ tsp baking soda

1 tsp salt

1 stick cold butter, cut into small cubes (See “Interesting Note” in directions)

2/3 cup diced sun-dried tomatoes

2/3 cup crumbled feta cheese

1 Tbls fresh minced thyme*

2 tsp minced fresh oregano*

2 tsp minced fresh rosemary*

1 tsp black pepper

½ cup buttermilk

¼ cup heavy cream

*If you prefer to use dried herbs reduce the amounts to 1 teaspoon thyme, ¾ teaspoon of each – oregano and rosemary.

Directions:

Preheat oven to 375°F.  Line a baking sheet with parchment paper.  (I use a Silpat silicone baking mat)

In a large bowl, sift together flour, sugar, baking powder, baking soda and salt.  Cut butter into the flour mixture until it is completely incorporated and mixture has a fine mealy texture.  (Interesting note!  In a pie crust baking class, they had us GRATE the butter into the flour.  Just toss it in the flour mixture to keep it from melting in your hands - and start grating. I found this easier than cutting the butter into the flour mixture.)

Add sun-dried tomatoes, cheese, herbs and pepper.  Stir well to combine.  Fold in buttermilk and stir just until dough comes together.

Divide dough into 4 disks.  Cut each disk into 6 wedges.  Place wedges onto the prepared baking sheet. 

Lightly brush the top of each wedge with heavy cream and bake for 18 to 20 minutes, or until scones puff up and the tops start to brown.  Serve warm.

Click here for printable recipe.