[.feature]3-4[.feature] original egglife® wraps
[.feature]8[.feature] oz frozen cranberries
[.feature]½[.feature] cup sweetener of choice
[.feature]½[.feature] cup water
[.feature]4[.feature] oz double crème brie cheese, cut into 12 cubes
[.feature]2[.feature] tsp fresh rosemary, chopped
Make cranberry compote (can be made ahead). In a small saucepan, combine cranberries, sweetener, and water. Cook over med-high heat for 10-15 minutes until the cranberries burst. Cool a bit (compote will thicken more as it cools). This recipe makes more than what you will need for the brie bites, you’ll have some extra.
When ready to assemble the Brie Bites. Preheat oven to 375 degrees Fahrenheit. Spray a mini muffin pan with cooking spray.
Using a round cookie cutter (about 2.75” in diameter – could also use a clean, empty soup can), cut circles out of 3-4 original egglife® egg white wraps. You should be able to get 3-4 circles from each wrap. Cut wrap circles in a mini muffin pan, overlapping edges slightly to fit.
Spray insides of wrap shells with cooking spray. Bake for 12-15 mins, or until crispy.
Spoon about ½ tsp of cranberry compote into each egglife shell, top with a piece of brie, and spoon about ½ tsp more of cranberry compote over the top.
Bake Brie Bites an additional 5-6 minutes until cheese is melted and cranberry compote is hot. If desired, garnish with chopped fresh rosemary. Share and enjoy!
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