Brie Bacon And Cayenne Pear Bite Food

BAKED BRIE BITES

Steps:

• Preheat oven to 375° (180°C). Lightly grease a mini muffin tin with cooking spray.
• On a lightly floured surface, roll out crescent dough and pinch together seams. Cut into equal 24 squares. Place squares into muffin tin holes.
• Cut brie into 24 small pieces and place inside the dough cups.
• Top as follows:
• CRANBERRY BRIE BITES:
• A spoonful of cranberry sauce. Season with salt and pepper.
• MAPLE BACON:
• A spoonful of cooked diced bacon, 2 pecan halves and a drizzle of maple syrup. Season with pepper.
• APRICOT WALNUT:
• A spoonful of preserves and crushed walnuts. Season with a pinch of salt.
• GARLIC BUTTER HERB:
• MIX the butter and garlic together. Top each bite with just over 1 teaspoonful of garlic butter mixture and 2-3 rosemary leaves. Season with salt and pepper.
• Bake until the crescent pastry is golden, (about 10-15 minutes).

BLUE CHEESE AND CANDIED NUT PEAR BITE

Steps:

• Cut the pear into 1/2-inch-thick slices and top with the blue cheese, candied nuts and a drizzle of honey.

MAPLE, WALNUT AND BACON BRIE BITES

Steps:

• Preheat the oven to 250 degrees F.
• On a baking sheet or ovensafe serving platter, bake the Brie wheels until warm to the touch and slightly oozy, 3 to 5 minutes.
• In a small bowl, combine the walnuts, maple syrup, vinegar and bacon. Top each warmed Brie bite with a spoonful of the maple syrup mixture. Garnish with scallions. Serve immediately.

BACON AND PEAR BITES

Steps:

• In a skillet, fry the chopped bacon until crisp then transfer with a slotted spoon to a paper towel lined plate. In the same skillet saute onions, adding a sprinkle of salt and pepper to season. Remove the onions with a slotted spoon, and pile over the bacon.
• Using the same pan, add the butter and let it melt, but not brown. Stir in the pears and saute over medium-high heat to slightly brown, but remove before they become soft, about 5 minutes.
• Transfer the pears to a bowl and add bacon, onions and raisins; set aside.
• With a paper towel, wipe out the pan and add the walnuts. Stir and toss the walnuts to toast them and then remove when they become fragrant. Cool slightly, then chop and add to the bowl with the pear mixture.
• Put the mini filo shells in the cups of 2 mini cupcake pans. Add 1 teaspoon of the bacon mixture to each shell.
• In a saucepan over medium-high heat, add the orange juice, sugar and honey. Bring to a boil then lower the heat and cook until it reduces and becomes slightly thick, about 10 minutes. Pour 1 teaspoon of syrup over each cup and allow it to soak in, then repeat with another teaspoon.
• Refrigerate at least 1 hour or overnight. Serve at room temperature or serve warm by putting the pans in a preheated 250 degree F oven, about 20 minutes. Transfer to a serving platter and serve.