Hey, y’all! I’m going straight into this recipe without chit-chatting about having James home this weekend and getting to smother him and cook for him because he was sick with a cold nor will I regale you with details of the Miami Book Fair because I want you to have plenty of time to get your menu together for Thanksgiving. These warm and gooey appetizers are the perfect combination of sweet and savory but the best part is the dough is already made, rolled out and waiting for you in the dairy section of your grocery store. I found a new product by a company I NEVER use, Pillsbury, at the store and thought I’d try it out. Pillsbury now makes a thin and a thick pizza dough, rolled up and on parchment paper in a plastic tube alongside the boxed pie shells. I used the thin dough and it was terrific in that the dough is sturdy enough to hold the heavy cubes of cheese and fig jam unlike phyllo which seemed to always fall apart on me. The mini-bites may be assembled the night prior to baking if kept chilled in the refrigerator. Try to find a ripe piece of brie to play up its flavor. If the cheese isn’t fully developed the taste, the character, will get lost in the fig preserves. Which isn’t a bad thing…I mean, who doesn’t love figs?! And that gets me to the figs. This recipe calls for a jar of fig jam, no fresh figs to be cut. Gosh, but I love this receipt. The dough is cut into squares with a ruler and a pizza cutter and the cheese is cubed. The fig jam is already prepared and the fresh rosemary leaves, waiting in the produce department, are either pinched or clipped off the stalk. Oh, so easy peasy. Happy Thanksgiving, y’all!
Warm fig, brie and rosemary bites
- 1 10X13″ Pillsbury Pizza Dough, thin crust
- 8 ounces well-developed brie
- 1 11.5 ounce jar fig preserves, Braswell’s is great
- fresh rosemary, about 2 stalks
- Pre-heat oven to 400°. Cover a 24-cup mini-muffin tin with non-stick spray and set aside.
- Open dough on counter and, using a rolling pizza cutter or sharp knife, cut into 24 even squares.
- Firmly press each square into the muffin tin cups.
- Cut the brie into 24 cubes and press into the muffin cups.
- Cover each cube of cheese with a teaspoon of fig jam.
- Bake for 8-10 minutes. Do not over bake!
- Cool tin on a rack for 5 minutes and while cooling garnish with small sprigs of fresh rosemary.
- Serve immediately.