Made with our Calivinegar Sinful Strawberry Balsamic Vinegar
Servings: 6 | Prep Time: 15 min | Total Time: 45 min
- INGREDIENTS
- INSTRUCTIONS
- ½ pound brie cheese, cut into equally-sized small cubes
- ¼ cup Strawberry Fruit Spread
- 1 teaspoon Calivinegar Strawberry Balsamic Vinegar
- 2 tablespoon walnut pieces, chopped
- Optional: 1-2 sprigs of fresh rosemary
- Preheat oven to 400°F and grease a mini muffin tin.
- Flour a work surface and rolling pin and roll out the thawed sheet of puff pastry until it becomes a 10" - 10½" square.
- Using a floured knife or pastry wheel/pizza cutter, cut puff pastry into 12 relatively-equal pieces. Poke holes in each piece with a fork.
- Line 12 mini muffin cups with a piece of puff pastry, folding the edges so that they don't run over into the next muffin cup.
- Bake for 8-9 minutes, or until the cups have puffed and become golden in color. Remove the pan from the oven and use a mini spatula or spoon to press down on the bottom/sides of any pastry cups that have gotten too puffed up.
- Press a cube of brie into the bottom of each puff pastry cup and place the pan back in the oven. Bake for an additional 3-4 minutes, or until the brie has become creamy and the puff pastry reaches a nice golden-brown color.
- Remove from oven and let cool for a bit. Once ready to serve, add about 1 teaspoon of Strawberry Fruit Spread to each cup.
- Drizzle with Calivinegar Strawberry Balsamic Vinegar over top and top with a sprinkling of chopped walnuts. Enjoy!
Sinful Strawberry Balsamic Vinegar
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