The holidays are coming and depending on the number of people coming to your gathering, you are going to need at least one if not a few different appetizers to serve your guests. The smell of dinner roasting in the oven wafts through the air creating an insatiable hunger. Curb the pangs of hunger with this easy appetizer. Baked Brie Cups will have you serving your guests in just 10-minutes.
As a general rule, the number of different appetizers being served depends on the number of people attending your gathering. Conventional party planners suggest 1 appetizer for a group of 5 or less, 2 different appetizers for a group of 10 people, and three appetizers for 20 guests. I always start with a minimum of two appetizers so I can offer my guests a choice. I then plan for 1 – 2 pieces or servings of each appetizer per person. This also depends on the amount of time between my appetizer course and my second or main courses. I generally invite everyone over about 1 to 2 hours in advance of my dinner service to allow for appetizers and mingling.
These Baked Brie Cups make an easy appetizer and free me up to do some other more intricate appetizers with the time I save making them. The phyllo cups comes in a package of 15 shells which I fill with cubed brie and pop in the oven. For my 18 guests, I will make two packages. This stays just inside the rules of 1 -2 per person.
I top the freshly baked brie cups with pomegranate seeds and a sprinkling of fresh mint. If you prefer, you can add toasted almonds, pistachios, or walnuts. If pomegranate seeds are not your favorite, try a raspberry, fig or orange marmalade jam. Any of these substitutions will add a special touch.
Festive Baked Brie Cups with Pomegranate and Mint
Yield 30 appetizers
- 8-oz Brie cheese
- 2 packages Phyllo pastry shells (15 to a box)
- 1/2 cup pomegranate seeds
- 3-5 springs of spearmint, for garnish
- Preheat the oven to 350 degrees F.
- Arrange the empty phyllo shells on a sheet pan
- Remove the outer rind from the brie and cut it into small cubes small enough to fit into the shells.
- Bake the shells with brie for 10 minutes.
- Top with pomegranate seeds and fresh spearmint.
- Serve immediately.
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