Flakey squares of puff pastry are baked with Brie, walnuts and dried cranberries. A drizzle of honey and fresh thyme and basil leaves finish this appetizer.
1 (17.3-oz.) box frozen puff pastry, thawed
1/2 pound Brie cheese, sliced
1 cup chopped California walnuts
1 cup dried cranberries, divided
Fresh thyme and basil leaves
2 tablespoons honey
Preheat oven to 350°F and line 2 baking sheets with parchment paper.
Unfold puff pastry and cut each sheet into 6 pieces. Poke holes in the surface of the pastry with a fork to keep from puffing too much during baking. Top with equal amounts of cheese and sprinkle with 3/4 of the walnuts and 3/4 of the cranberries.
Bake for 35 to 40 minutes or until pastry is golden brown.
Place thyme and basil leaves on each pastry square. Sprinkle with remaining walnuts and drizzle with honey. Garnish with remaining cranberries.
This fluffy dip gets its great flavor from shallots and fresh herbs. It’s great for entertaining as it may be prepared several days ahead. Serve with veggies or crackers.
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