Description
These elegant and easy appetizers feature creamy brie baked in crispy phyllo cups, topped with a sweet-tart blackberry compote and fresh thyme. Perfect for parties or a sophisticated snack.
Ingredients
Scale
- For the phyllo cups:
- 1 package (15 count) frozen mini phyllo cups (such as Athens or Pepperidge Farm), thawed
- 4 oz Brie cheese, rind removed and cut into 15 small pieces
- For the blackberry compote:
- 1 cup fresh or frozen blackberries
- 2 tablespoons honey
- 1 teaspoon fresh lemon juice
- For garnish:
- Fresh thyme leaves
- Flaky sea salt (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Place the mini phyllo cups on a baking sheet.
- Place one piece of Brie cheese into each phyllo cup.
- Bake for 5-7 minutes, until the Brie is melted and bubbly.
- While the cups bake, make the compote: In a small saucepan over medium heat, combine blackberries, honey, and lemon juice. Cook, stirring occasionally, for 3-5 minutes until the berries release their juices and the mixture thickens slightly.
- Remove the phyllo cups from the oven. Top each with a small spoonful of the blackberry compote.
- Garnish with fresh thyme leaves and a pinch of flaky sea salt if desired. Serve warm.
Notes
You can also use frozen phyllo sheets and cut them into rounds, but mini phyllo cups save time. For a less sweet compote, reduce honey to 1 tablespoon. The compote can be made ahead and refrigerated.
Nutrition
- Calories: 98
- Sugar: 6g
- Fat: 5g
- Carbohydrates: 12g
- Protein: 2g