Creating holiday appetizers with local ingredients is a great way to celebrate the season while supporting Wisconsin agriculture. These pieces of brie and cranberry potatoes have a classic flavor that goes perfectly with the winter season. Combining the creaminess of brie with the tartness of cranberries, they offer the perfect balance of savory and sweet.
Brie is a unique choice for holiday snacks. Known for its supple, buttery texture and bland, earthy flavor, this cheese it melts beautifully, making it perfect for sprinkling on baked potatoes for bite-sized snacks. Brie adds a touch of elegance and a luxurious creaminess that complements many holiday flavors, including the seasonal favorite cranberries.
One of Wisconsin’s most beloved crops, cranberries are as stunning as they are delicious. The tartness of the cranberries contrasts beautifully with the creaminess of the brie and the crunchy texture of the baked potatoes. Adding this festive fruit to appetizers adds color and flavor, making each dish unique. In addition, cranberries are a source of antioxidants, making them a robust addition to the holiday dish.
To make a festive spread, consider pairing these brie potato and cranberry wedges with sparkling wine or cider for a refreshing contrast to the richness of brie. Alternatively, a cranberry cocktail or a glass of chilled pinot noir will nicely complement the tart cranberry glaze.
Whether served as an appetizer before a immense meal or as part of a holiday buffet, these appetizers combine the best of Wisconsin flavors, making them a welcome addition to any celebration.
Potato bites with brie and cranberries
These Brie and Cranberry Potato Bites combine creamy brie, tangy cranberry sauce and crispy potato rings to create a deliciously festive appetizer perfect for holiday gatherings.
- 1 pounds petite potatoes Badly
- 1 spoon olive oil
- ¾ teaspoon dried rosemary crushed
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 4½ ounce Brie
- 3 spoon cranberry sauce
- rosemary leaves for decoration
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Preheat oven to 425°F. Lightly coat a baking tray with cooking spray.
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Place the potato halves in a stack on a baking tray. Pour olive oil over the potatoes and sprinkle with rosemary, salt and pepper. Using tongs or your hands, toss in the potatoes until coated.
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Place the potatoes in a single layer on a baking tray, cut side down. Bake until potatoes are tender when pierced with a fork, about 25 minutes
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While the potatoes are baking, cut the brie into 36 slim squares.
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Once the potatoes are cooked, turn them over, cut side up, and place a piece of brie cheese on each potato. Return to oven until cheese is melted, about three minutes.
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Place ¼ teaspoon of cranberries and one rosemary leaf on each potato bite. Serve.
Calories: 122kcalCarbohydrates: 12GProtein: 5GFat: 6GSaturated fats: 3GPolyunsaturated fats: 0.3GMonounsaturated fatty acids: 3GCholesterol: 16mgSodium: 249mgPotassium: 266mgFiber: 1GSugar: 2GVitamin A: 99IUVitamin C: 11mgCalcium: 37mgIron: 1mg
