Hello HugeCooking readers! My name is Kate and I blog at Cooking During Stolen Moments. Huge thanks to Cory for letting me guest post here today.
My husband and I make every effort to avoid having picky eaters in our family. With 5 kids, this isn’t always an easy task. But one of the things we’ve found most helpful is to serve them a variety of foods from a young age. We make sure we don’t decide for them whether or not they’ll like a food. As a result, we have kids that love lentils, salmon, brie, and lots of other foods you won’t find on any children’s menu!
These Apricot & Rosemary Baked Brie Bites have a decidedly grown-up flavor, but they get gobbled up by everyone in our family. They are perfect for entertaining, especially during Christmastime.
- 1 1/2 Cup flour
- 1 1/2 Tsp. salt
- 4 Tbsp. butter
- 1/4Cup cold water
- 1 round brie, rind trimmed if desired
- 1/2 Cup apricot preserves
- 1 Tbsp. fresh rosemary, plus more for garnish, if desired
- In a large bowl, whisk together the flour and salt. Cut in the butter with a pastry cutter or two knives until crumbly. Slow pour in the water, adding just as much as is needed for the dough to come together.
- Roll out the pie crust dough and cut into circles with a 2 inch cookie cutter or glass. Press into mini muffin tins.
- Cut brie into small cubes and place a cube in each mini muffin tin.
- Finely dice the fresh rosemary.
- Stir the rosemary into the apricot preserves.
- Spoon some of the apricot and rosemary mixture on top of each brie cube.
- Bake at 400 degrees for 10-12 minutes, until cheese is fully melted and pie crust is lightly golden brown. Garnish with additional sprigs of rosemary, if desired.
Kate Miller, a mom of 5, blogs at Cooking During Stolen Moments where she is having an affair with her kitchen. Kate uses stolen moments throughout the day to serve up scratch-made food to her family without experiencing any of those dinner hour crazies. Kate specializes in recipes that can be enjoyed by the average family who desires to eliminate stress in their kitchens and processed items from their pantries.
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