Crispy Prosciutto Baked Brie Bites
Ingredients
The cups
-
20
sheets
phyllo dough
-
6
tablespoons
butter
-
12
slices
thinly cut prosciutto
The filling
-
⅓
cup
honey
-
2
pears
thinly sliced or diced
-
¾
cup
old fashioned oats
-
¾
cup
raw walnuts
-
1
tablespoon
flour
-
1
tablespoon
brown sugar
-
3
tablespoons
butter
-
2
ounces
brie
-
8
arils
from one pomegranate (for garnish)
Instructions
- Preheat the oven to 375°F and grease two muffin tins.
- Stack and brush five sheets of phyllo dough with melted butter, cut into squares, and fit into the muffin tins.
- Cut the prosciutto slices in half and layer them inside the phyllo cups.
- Bake the cups for about 10 minutes until golden, then remove and set aside.
- In a skillet, boil honey for 3-5 minutes until thickened, then add pear slices and let sit briefly.
- Combine oats, walnuts, brown sugar, and flour in a bowl, then mix in butter until crumbly.
- Fill each phyllo cup with pears, a wedge of brie, and top with the walnut-oat mixture.
- Bake for an additional 15 minutes until the crumble is golden, then garnish with pomegranate arils and drizzle with honey before serving.
Nutrition Facts (estimated)
Servings
24 bites
Calories
225
Total fat
15g
Total carbohydrates
18g
Total protein
6g
Sodium
20mg
Cholesterol
20mg
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