The holiday season is here, once again homesteaders. With all of the festive gatherings, and get-togethers, and mixers, and soirees there are to attend, there’s not much time left over to actually make whatever dishes we’re supposed to make for these shindigs. This week’s recipe is just the answer to your holiday time-crunch problems. These beautiful tart-like little appetizers look as though you spent hours, but are so quick to put together, you’ll be celebrating with the crowd in no time. Not only do they look impressive, they have all you want in the perfect bite: creamy, melty brie, sweet, tart cranberries, crunchy pecans, and fragrant rosemary in a fluffy crescent-dough cup. All that and they’re so quick and simple to make.
Here’s what you’ll need:
- 1 tube of crescent dough (if you can find the sheet version, get thet. If not, pinch the seams together after rolling out.)
- 1/2 to 1 c. Crazy-good Cranberry Sauce (or canned whole-berry sauce)
- 8 oz. brie wheel
- 2 to 3 inches of rosemary sprig
- mini muffin pan
- cooking spray
Preheat the oven to 375°F and spray your muffin cups.
Roll out the crescent dough and cut into 24 squares with a pizza cutter or sharp knife. Place a square of dough into each cup and lightly press it in.
Cut the brie into 1/2-inch cubes, or big enough to fit snugly into each cup. Add the cheese to each cup and top with a teaspoon or so of cranberry sauce. Place a couple leaves of rosemary atop each cup and pop them in the oven. Bake for 15 minutes, until golden and bubbly. Serve warm and gooey.