An impressive appetizer with vibrant colors and the perfect combination of sweet and savory flavors. The ingredients are easy to keep on hand during the holiday season so you can prepare these in a snap.
Remove one puff pastry from the box (save the other one for the next time you make this) and defrost the puff pastry, it takes about 40 minutes. While pastry is defrosting, toss the diced shallots in olive oil in a small saucepan and cook until softened and caramelized.Add the can of whole berry cranberry sauce and one whole leaf of basil to the shallots and stir until thickened. Salt and pepper as desired. Continue simmering on medium heat and stir occasionally until the cranberry sauce thickens and the basil leaf has softened. If the basil doesn't melt into the sauce while simmering then just remove whatever remains of the leaf or stem before the next step. Chop the remaining basil from the package and set aside.
Preheat oven to 400° F
Once the puff pastry is thawed, cut the dough into 2-inch squares and press one square into each mini muffin cup - you'll have just enough dough for a standard 24-cup mini muffin baking pan.
Dice small wedges of brie and place cheese into each pastry-lined muffin cup.
Place in the oven and bake for about 12 minutes. Remove from the oven and dollop a teaspoon of the cranberry sauce on each puffed pastry and top with a slice of fresh basil.
Serve with a sprig of thyme on the side and enjoy the accolades!
Notes
Simmering the sauce on the stove is an important step in creating a thick cranberry sauce that's bursting with flavor. As the moisture from the cranberries lifts away, the flavor brightens and intensifies. In the mood for another cranberry appetizer? Be sure to try Cranberry Jalapeno Meatballs next time.