Just because I’m busy doesn’t mean I don’t have something exciting up my sleeve. Stay tuned this weekend for something new on the blog!
Let’s talk about life. Life, as of now, is insane. I’m working full-time, desperately trying to catch fleeting light with my camera (darn overcast Seattle) for yummy recipes I have coming your way, running, and catching up with friends and social events that I’ve been missing out on for the last 7 months. And on top of that I have some studying to do.
I thought studying ended with school, but I was wrong. I’m about to sit for the national board-certification in my field (I’ll tell you more about that in a different post). Which is a big–and super expensive–deal necessitating that I buckle down and get it done. So while my life is running at full speed with a million things to do, my posts may continue to be a few days apart while I keep my head above the water. I think you’ll forgive me? I’d love your prayer for peace in this crazy time.
But now let’s talk about food. I have a confession to make. This was the first time I ever tried brie. And it was in my own recipe. I know, I know. You’re thinking I’m crazy. But honestly I don’t like cheese. Well, I can handle cheese in things. Like mac and cheese and enchiladas. And on these. These delicious, bites of bliss.
Chipotle apple brie bites. A little smoky, a little tart, and a lot of gooey goodness.
Let’s break this deliciousness down step by step. The first layer we encounter is puffy, flaky crescent rolls. Now this is a tiny bit of a cheat because they’re from the tube. But really, does anyone have time to develop a crescent roll recipe? Didn’t think so. Buying them from the store? Easy. This provides the “container” surrounding the treasure inside.
Next comes the tart granny smith apple. The oven makes it a little bit soft yet it still retains a little bit of crunchiness providing a nice bite of texture. On top of this semi-sweet, tart apple comes the creamy, dreamy, gooey, smooth, rich brie. Can brie have too many descriptors? Nope, definitely not. The brie provides a salty, smooth, nutty taste and texture that gracefully slides across your palate.
And on top of the brie comes the big flavor pop of these small little bites: chipotle. The chipotle adds a beautiful smokiness and–at the end of each bite–a nice rounded out flame of heat. Mild yet noticeable and perfect as the delicious capstone of each chipotle apple brie bite.
Each one of these dainty chipotle apple brie bites is the perfect combination of palatable texture and tart, creamy, smooth, smoky flavor. One-bite wonders, I like to call them. And everything is cuter when it’s small, right?
[Side note about the chipotles: This had the perfect amount of heat for me. Not too hot, but hot enough. But one of my roommates, who's 50% Mexican--her tastebuds are built for more heat--and 100% sassy (love ya Tiff!), wanted more heat. Feel free to add more chipotle depending on your heat preferences. The amount in the process pictures above provided a small amount of heat and smoke without overpowering the other flavors. It's your call!]
I’ve heard there is a big football game coming up in February. Is that true? Just kidding–GO SEAHAWKS. Anyway. These would be the perfect little snacketizer (wow did I just create a cool new word??) when you host people for a party in which you all eat lots of food, yell at the tv, and share in the group stress that goes along with intense football games. These little guys are finger food, super easy to eat, and have minimal clean up which means they are perfect for your football entertaining endeavors.
But even if you’re not a football fan, these are elegant and classy enough to serve at your next evening of entertaining. Everyone will be asking how you created such gems but I won’t tell them how easy they are if you won’t.
These chipotle apple brie bites require 4 ingredients. And toothpicks. 4 ingredients, people. Which means EASY. So simple that your husband could make them. Don’t tell him I said that, either. They make for a fast snack when you’re pressed for time but will leave an beautiful impression on everyone who enjoys them.
Get ready for the big games on Sunday by going to the store and buying these ingredients. You’ll brie happy you did. (Sorry, couldn’t resist the pun!!)
- ½ lb. triple cream brie
- One tube of crescent rolls
- 2 granny smith apples
- 2 chipotles (from the can) or more depending on your spice preference
- Preheat your oven to 375 and line a large baking sheet with parchment paper.
- Wash apples and slice them into thin slices.
- Mince the chipotle peppers (remove the seeds first) so you end up with small pieces of chipotle.
- Cut the brie into rectangles of about 1″ by ½” or similar shape. Make sure you have at least 24 pieces.
- Unwrap the crescent rolls and pull them apart. Cut each into about 3 equal triangle-ish shapes (see photos above for this and following steps).
- Create a work station. Take each segment of crescent roll and stretch it a little bit by pulling on it.
- Set a slice of apple on the wider end of the crescent roll.
- Place a piece of brie on top of each apple.
- Using a fork, place a smidgen of chipotle on top of each piece of brie.
- Pull the thin end of the crescent roll, and wrap it over the top of the filling. It should stretch over to the bottom of the roll.
- Secure in place with a toothpick.
- Continue until all crescent rolls are filled and secured with toothpicks.
- Place brie bites on the baking sheet.
- Bake for 11-12 minutes until the crescent rolls start to turn slightly golden and are no longer mushy to the touch. It’s ok if the brie oozes out.
- Let cool on the baking sheet for a few minutes.
- Remove from baking sheet and serve. Enjoy!