Holiday Dinner Series Recipe & Round-Up: Appetizers

Putting together a menu is never an easy task. It takes thought, math and grocery shopping which is exhausting in itself. Now that we're in full on holiday season mode, we're all thinking about what to bring to parties we're attending or what to serve at parties we're throwing. One of my favorite things to munch on at parties is baked brie. Having a large one that is a free for all dip fest kind of grosses me out though so I created a recipe for individual baked brie. I love these because they're not messy and they are easy to eat which is perfect for the appetizer mingling hour. This particular recipe is a sweet and savory take using onions, mushrooms and honey but feel free to add whichever ingredients float your boat.

Make sure you have a full proof way of securing the dough. Baking them with the fold up will turn into a mess but securing it with toothpicks or placing them fold side down will save you a hassle. Or you can use a muffin tin instead. Simply place a square of puff pastry in each, fill as usual and fold the edges in.

I love this savory version with a hint of sweetness but brie is excellent baked with fruits as well. Try it with a simple jam or some cranberries to keep it festive. 

Mini Baked Brie with Caramelized Onions, Mushrooms and Honey
1 round of Brie, cut into 2 inch squares
1 sheet Puff Pastry Dough, cut into 9 squares
1/4 large yellow onion, halved and thinly sliced
4 oz. mushrooms, thinly sliced
1 tablespoon olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 tablespoons honey
1 egg, beaten

1. Preheat the oven to 375 degrees. Line a baking sheet with tin foil or prepare a muffin tin.

2. In a small saute pan, heat olive oil over medium heat. Add onions and cook until softened followed by the mushrooms. As soon as the mushrooms have softened completely, add in the dried herbs rubbing them between your fingers as you sprinkle them in to reignite their flavor. Cook for 1-2 minutes until fragrant.

3. Place the cut puff pastry dough on the tin foil and add a square of brie to each. If you're using a muffin tin, place a square of puff pastry in each making sure the edges overlap the sides, fold edges in once filled. Top with the onion and mushroom mixture followed by a drizzle of honey. Bring each corner of the dough to the top center, press the edges together firmly to seal and place the fold facing down. Brush a little egg wash on each mini brie pocket and place in the oven for 15-20 minutes. Serve Immediately.

Here are some other great recipes to try for the holiday season:
5-Ingredient Caprese Phyllo Cups - Gimme Some Oven
Bacon Wrapped Goat Cheese Stuffed Bites - Betsylife
Caramelized Butternut Squash and Gorgonzola Crostini - Wisconsin Cheese Talk
Havarti, Pear and Walnut Puff Pastry Bites - Shared Appetite
Kickin' Chicken Bites - Julie's Eats and Treats
Mashed Potato Puffs - The Cooking Jar
Mini Cheese Ball Bites - Tastes Better From Scratch
Mini Grilled Cheese Sandwiches - Inspired By Charm
Mini Lasagna Rolls - Home Made Interest
Olive Cheese Straws - Kitchen Confidante
Roasted Grape Crostini with Goat Cheese and Walnuts - Healthy Seasonal Recipes
Sausage Cheese Balls - Wishes and Dishes
Sun Dried Tomato Polenta Bites - Recipe Girl
Sweet Potato Rounds With Herbed Ricotta and Walnuts - The Roasted Root
Sweet Vidalia Onion Dip - The View From Great Island