Brie Bites with Bacon and Asparagus
These Baked Brie Bites with Bacon and Asparagus are simply delicious! The ingredients work beautifully together to create a really fantastic flavor! It’s an easy appetizer that everyone will love. The smooth melted brie cheese combined with salty bacon and a crisp asparagus bite create the best party snack! We love serving these with Bacon Ranch Cheese Ball Bites, Bacon Stuffed Mushrooms, and even Bacon Jalapeno Poppers! Seriously delicious brie bites make for the perfect party appetizer! Course: Appetizer Cuisine: American Keyword: brie bites Servings: 24 Author: Amanda Rettke 6 slices bacon 1/2 lb. asparagus, about 8 pieces half a lemon salt ground black pepper 7 oz. wheel of brie flour, for rolling out dough 1 (8-ounce) tube crescent doughPreheat oven to 375°. In a large skillet over medium heat, cook bacon until crispy, about 10 minutes. Drain bacon on paper towels and leave a couple tablespoons of bacon fat in the skillet. Add asparagus to skillet and cook until asparagus is bright green and only slightly tender. Season with salt and pepper then remove from skillet and squeeze lemon juice on top. Chop bacon and asparagus into bite-size pieces. Set aside.Trim rind off of brie with a sharp knife and then cut brie into small square pieces, about 1-inch wide.On a lightly floured surface, unroll crescent dough into a large rectangle. Pinch together any seems that have opened. Cut dough into 24 squares.Spray a 24-cup mini muffin tin with cooking spray. Place a crescent square into each muffin cup then fill with brie, cooked bacon, and asparagus.Bake until crescent is golden (not burnt), and cheese is bubbling and melting over, about 15 minutes. Brie Bites with Bacon and AsparagusYou only need a few simple ingredients to make this appetizer:briebaconasparaguscrescent rollslemonBaked Brie AppetizerThe hardest part about this recipe was deciding whether on not to trim the brie. I did some research and there were no conclusive decisions. The rind is edible, but I chose to trim it off anyway. This was easy to do when the brie was directly out of the refrigerator.There is something really magical about the rich brie cheese and wonderfully rich and salty bacon paired with a fresh piece of asparagus. I can’t wait to try this combination stuffed in a chicken breast!How to Make Baked Brie with Bacon and AsparagusStart by making the bacon. I like to bake my bacon so I placed it on a foil lined baking sheet and placed it in a 415°F oven for about 18 minutes, then allowed it to cool enough to handle.While the bacon is cooking, trim the rind off the brie with a sharp knife. Then cut it into 1-inch squares.Cut up the asparagus into approximately 1-inch size pieces.Roll out the crescent dough into one large piece. If there are holes or perforated edges, pinch them together. Cut the dough into 24 squares. The 24 squares in for a mini muffin pan (as shown above), if you are using a regular sized muffin pan, cut dough into 12 squares. (If you do not have crescent dough you can also use pizza dough, just be sure to roll it fairly thin.)Press the dough into a prepared (sprayed or buttered and floured) pan and then place a piece of cheese, a piece or two of bacon, and a piece or two of asparagus.How to Serve Baked Brie BitesI highly recommend serving them immediately out of the oven. They can definitely sit out for a couple hours and will still taste delicious, but the cheese will firm up slightly and maybe not look as beautiful. This doesn’t stop people from eating them though… they usually eat every last bite!I like these served on a plate and found that they do not need any sort of dip or sauce. When making them in the mini-muffin this they really are ‘bite-sized’ and you plop an entire brie bite into your mouth!These brie bites with bacon and asparagus are a no-fail appetizer! Perfect for any party or occasion and one that people will request again and again! meet Amanda RettkeAmanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.