Berries, Bourbon & Brie

Berries have been my best friend lately and at the top of my mind when developing recipes.  This fancy hors d’oeuvre uses some of my favorite B-words (nice ones, anyway!): Berries, Bourbon and Brie.  I have been thinking about who my blog speaks to and I see them as busy, successful-in-their-own-way and fun-loving individuals. I see that they like to party, but they are active and involved in many facets of their life, which means they don’t always have the time to prep and deliver a tasty app for their next get together.  However, they still want to contribute and impress their girlfriends/boyfriends, friends and family.  This appetizer is an impressive one that will make you look like you slaved in the kitchen, even though you didn’t (I’ll never tell).

The Jolly Hostess twist this week takes traditional homemade brie, serves it up in tiny fillo shells with bourbon-infused berry marmalade.  The presentation, taste and unique combination of ingredients makes this the perfect contribution for either before or after dinner (works as dessert too).  And you will love the simplicity, ease of prep and bake time.

Ingredients:

5 tbsp berry marmalade

1 tbsp bourbon – I used Maker’s Mark here, but Four Roses or Jamo would be good too! Feel free to add more if it’s been a particularly long day, but 1 tbsp will give the slight taste of bourbon.

1/2 Brie cheese wheel cut horizontally, then cut into 3/4″ pieces and smashed

1 box Athens Mini Fillo Shells

Makes 15 shells; Prep Time: 10 mins, Cook Time: 30 mins

Steps:

Set oven to 350 degrees.

dd marmalade and bourbon into small pot on medium heat for 15 minutes, stirring frequently, to allow bourbon to cook off. BEWARE – this is going to smell amazing, but you are not allowed to eat it yet. Let bourbon marmalade sit while you prep the cheese.

Cut cheese wheel in half horizontally, then taking one of the halves, cut the pieces into 1/4″ cubes.  Smash with the blunt side of a knife to make flat.  You should have 30 pieces. It is a matter of preference to include the rind and that is up to you (I do!).

Spray baking sheet with cooking spray. Using a teaspoon, put 1 teaspoon of bourbon marmalade in each shell and top with one pieces of brie. If including the rind, put the rind face down.  Set on pan and cover with aluminum foil. Bake for 20 mins.

Remove once shells are slightly browned and let sit for 10-15 mins. The shells are going to be hot-cha-cha-cha!

Serve. See, instant hostess success.

Cheers!

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