Baked Cranberry Brie Bites
These Baked Cranberry Brie Bites are the perfect appetizer for any holiday party or a scrumptious dessert all for yourself. They're going to disappear fast!
Servings: 8
Calories: 222kcal
Ingredients
Bread
- 3 cups all purpose flour
- 2 teaspoons salt
- ½ teaspoon RapidRise instant yeast
- 1-½ cups warm water
- Butter and flour for greasing/flouring pan
Cranberry Brie Topping
- 4 ounces brie
- 30 cranberries
- 1 leaf sage, finely chopped
- Freshly cracked pepper
Instructions
Making the Bread
- To make the bread, simply follow Erich’s instructions for his no-knead homemade bread, but with two small changes: Only let the dough rise for a few hours, resulting in a much flatter bread; and instead of a Dutch oven or skillet, I used a springform pan.
- Preheat oven to 450℉.
- Mix all bread ingredients in a large bowl and mix with a spoon. Cover the bowl with a clean towel and place in a warm spot for about 5 hours. The dough will have risen slightly in this time and will still be quite sticky and runny.
- Grease bottom and sides of springform pan with butter, then sprinkle with flour. Pour bread dough into pan and spread it out to the edges using a wooden spoon. Bake for 40 minutes.
- Remove bread from pan and let cool on a wire rack for a few minutes, until it’s warm to touch. Turn oven down to 350℉.
Cranberry Brie Topping
- Using the sharp point of a knife, score a large circle around the top of the bread (as seen in the image below). Then carefully slide the knife under the top crust and peel the top crust off.
- Cover this cut-away area of the bread with thin slices of brie cheese, cranberries, and finely chopped sage.
- Bake for 10 minutes or until cranberries begin to pop and cheese melts. Add a little freshly cracked pepper to the top and enjoy!
Notes
Nutrition
Calories: 222kcal | Carbohydrates: 37g | Protein: 8g | Fat: 4g | Sodium: 673mg | Potassium: 82mg | Fiber: 2g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 34mg