1 sheet of thawed puff pastry (I like the Pepperidge Farm brand), rolled slightly thinner than it comes. Cut into 12 pieces of approx 3x3 inch squares.
20 California Giant blackberries, chopped
2 T sugar
2 T balsamic vinegar
1 wedge of brie cheese (enough to cut into 12 small squares)
Sea salt to garnish
Preheat oven to 375 degrees
In a small pot, combine chopped blackberries, sugar, and balsamic vinegar. Bring to a gentle simmer for 1 minute and then let cool.
Grease muffin pan and then place squares of dough into each muffin hole, pressing down the middle of the dough so that the 4 corners go up the sides of the pan.
Place 1 small square of cheese into the middle and then top with a spoonful of the blackberry mixture
Bake for approximately 10 minutes or until the edges are golden brown. Remove from the oven and then sprinkle with a pinch of sea alt to garnish.
Let cool slightly and then serve!
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