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Easy Cranberry Brie Bites: The Best Appetizer for Thanksgiving

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These Easy Thanksgiving Cranberry Brie Bites are the perfect holiday appetizer—flaky pie crust cups filled with creamy brie, tangy cranberry sauce, and fresh rosemary. Ready in under 30 minutes, they’re a crowd-pleaser that looks fancy but is incredibly simple to make.

Ingredients

Scale
  • 2 sheets refrigerated pie crusts (or 1 box Pillsbury)
  • 8 ounces brie cheese, cold
  • ½ cup whole berry cranberry sauce
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 egg, beaten with 1 tablespoon water (for egg wash)
  • Flaky sea salt (optional, for sprinkling)

Instructions

  1. Preheat your oven to 375°F (190°C). Place your mini muffin tin on a baking sheet.
  2. Cut cold brie into 24 small cubes, about ½ inch each. Keep the rind on.
  3. Unroll pie crusts onto a lightly floured surface. Roll out slightly thinner, about 1/8 inch thick.
  4. Using a 2-inch cookie cutter, cut out 24 circles (about 12 per crust). Reroll scraps if needed.
  5. Gently press each circle into a cup of the mini muffin tin, forming little cups.
  6. Place one cube of brie into each crust cup.
  7. Spoon about ½ teaspoon of cranberry sauce on top of each brie cube.
  8. Evenly distribute chopped rosemary over all 24 bites.
  9. Brush the exposed edges of each crust with egg wash.
  10. Bake for 15-18 minutes, until crusts are golden brown and brie is melted and bubbly.
  11. Let cool in the pan for 5 minutes, then gently lift out with a small spoon or offset spatula.
  12. Sprinkle with flaky sea salt right before serving, if desired.

Notes

Keep brie cold for easier cutting. Don’t overfill cups—one cube of brie and ½ teaspoon cranberry per bite is perfect. For easy removal, grease the pan well and let cool 5 minutes before lifting out. Can be assembled up to 24 hours ahead (without egg wash) and refrigerated. To reheat leftovers, use a 350°F oven for 5-7 minutes (not microwave).

Nutrition

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