I want to do inappropriate things to these Baked Brie Bites with Raspberry Sauce.
I know, I know that sounds rather naughty, and to be honest I almost mean it that way.
I want to shove as many in my face as fast as my mouth can handle them.
I want to eat them until my stomach moans with pleasure.
I want to gorge myself on their rich, oozing, cheesy goodness.
I want to roll around in their flaky and doughy pastry layers.
I want to ravish them and lick the plate clean.
I want to suck their sweet raspberry sauce from my fingertips.
I want to breathe in their scent and soak in their aroma.
I want to savor their succulent goodness for as long as possible.
I’d also like my doctor to put mad monkey loving back on the menu.
Until that time though, these Baked Brie Bites with Raspberry Sauce are a pretty suitable substitute.
While I’d rather skip the whole recipe explanation and leave you in a pool of sexual tension, I have to utter a few quick words.
These beautiful and breathy bites are only a handful of ingredients and require the teeniest tiniest amount of work. They’re sweet coupled with savory. They’re light, crispy and flaky on the outside and packed with warm oozing cheese and succulent raspberry sauce on the inside.
Simply put, they will leave you weak in the knees and dizzy with desire.
- 2 sheets of Puff Pastry, cut into sections*
- 7 ounces Brie, top rind removed and cut into small wedges
- 1/4 cup seedless Raspberry Jam
- 1/2 tsp. fresh Rosemary, diced
- Pinch of Salt
- Preheat oven to 400 degrees.
- Remove puff pastry from the freezer to defrost.This should only take a few minutes. You want the pastry sheets malleable, but not overtly sticky.
- While the pastry is defrosting, make your raspberry sauce. In a small bowl or cup, whisk together the raspberry jam, the rosemary and the salt until smooth. For the Brie, remove the rind from the top only and cut into bite size wedges.
- Lightly dust a cookie sheet with flour and assemble your bites on same.
- Cut the puff pastry sheets into large squares, big enough to completely cover the Brie wedges.* I recommend playing with one first before cutting and assembling the rest.
- To assemble, place the brie wedge, rind side down, rind free side up, on the puff pastry square. Top with a spoonful of the raspberry mixture and then wrap the rest of the puff pastry around the wedge of brie and seal off all seams by pressing puff pastry firmly together.
- Bake at 400 degrees for 15 to 18 minutes until edges start to lightly brown.
- Remove from oven, let cool for just a minute.
- Top with fresh raspberries and serve warm.
What food leaves you weak in the knees and dizzy with desire?