A festive, holiday snack board is the perfect appetizer for any gathering during the holidays, no matter how small or how big. This is not just a charcuterie board, it is a special board in the sense that it includes a wonderful centerpiece: these delicious cranberry and brie filo bites! They can be assembled ahead of time and then baked when you need them. This is an elegant appetizer that is sure to be a crowd pleaser!
Ingredients for the Cranberry and Brie Filo Bites
To make these cranberry and Brie filo bites, all you need is a package of mini filo shells, Brie (or, Camembert) cheese, and some cranberry relish or chutney. Although you could use a ready-made cranberry relish, why not try something even better that you can easily make at home? The cranberry relish that I use in this recipe is a delicious condiment, not only for these appetizers, but also as an accompaniment to so many holiday dishes. It is a great addition to any holiday snack board as well!
Ingredients for the Cranberry Relish
To make this festive cranberry relish, you will need fresh or frozen cranberries, a medium orange, fresh ginger, some dried figs, sherry vinegar, mustard, and a little sugar. The sweetness of the orange and the dried figs helps build an complex flavor profile, and they really compliment the tartness of the fresh cranberries and the bite of the mustard!
How to Assemble the Cranberry and Brie Filo Bites
Cut the brie into small pieces (about 1/2-inch squares) and place them in the mini filo shells. Bake the shells for a few minutes until the cheese melts. Remove them from the oven and top them with a dollop of the already-cooked cranberry relish. To make these cranberry and brie filo bites even more festive, you can sprinkle them with some chopped pistachios. Serve at once or make them the centerpiece of your holiday snack board!
This elegant appetizer is a breeze to make, with the help of a package of these crispy, flaky filo shells, by Fillo Factory. They are made of several layers of filo dough, formed into a cup, then fully baked and frozen. They are so versatile to use with all shorts of filling and so convenient for the busy holiday season!
How to assemble a Holiday Snack Board
Start by choosing a large wooden board, a ceramic platter, or, a marble slab.
Choose a few small bowls or ramekins with interesting details.
What to put on your board:
- — A special treat that you have prepared, such as these mini cranberry and brie filo cups
- — Fresh seasonal fruits, such as pomegranate, persimmon, pears, tangerines
- — Dried fruit, such as apricots and figs
- — Roasted nuts, plain and seasoned mixed ones
- — Cheeses with different textures: creamy, crumbly, and hard
- — Savory charcuterie meats, such as prosciutto and salami
- — Crackers and breadsticks, seeded with dried fruit and plain
- — A nice relish, a selection of jams, honey, or your favorite preserves
- — Pickled snacks, such as olives or cornichons
- — Fresh herbs and holiday greens for added interest
I hope you enjoy your Holiday snack board with a glass of wine and some good company! Now that you have your savory treats sorted, check out a few ideas for your Holiday baking in last year’s post on How to make a Holiday Cookie Gift Box!
This delicious recipe is another collaboration with Fillo Factory. You can find their mini filo shells, their filo dough and their puff pastry at many grocery stores, including Wegman’s and Whole Foods. I love the quality of the Fillo Factory products and I always make sure to stash a couple of boxes in the freezer!
- 4 oz Brie cheese
- ½ cup cranberry relish (recipe follows)
- 1 package frozen mini filo shells (15 shells)
- For the Cranberry Relish
- 2 TBSP. extra virgin olive oil
- 1 medium shallot, finely chopped (or one small red onion)
- 1, 2-inch piece of ginger, peeled and finely chopped (about 2 TBSPS.)
- ¾ tsp. ground cinnamon
- 1 medium orange, unpeeled, seeded, chopped into ½-inch pieces
- 6 dried figs, chopped into ½-inch pieces, or smaller
- 1¾ cups granulated sugar
- ½ cup sherry vinegar
- 2 TBSP. mustard
- ½ cup water
- 12 oz. fresh or frozen cranberries
- Preheat the oven to 350° F.
- Cut the brie cheese into small ½” pieces. You can do not have to remove the rind.
- Place one piece of brie in each of the filo shells.
- Place the filo shells on a small mini muffin tray.
- Bake for 7-8 minutes, until the brie melts. Top the brie with a dollop of the cranberry sauce and a sprinkle of copped pistachios.
- Serve warm or at room temperature.
- For the cranberry relish
- Heat the oil in a 2 quart pan over medium heat and add the chopped shallots and ginger. Stir occasionally until the shallots are translucent. Stir in the cinnamon and cook, stirring often, until fragrant (about one minute).
- Mix in the chopped oranges, figs, sugar, vinegar, mustard, and water and bring to a simmer. Stir until the sugar has dissolved.
- Add the cranberries and increase the heat to medium-high. Bring the mixture to a boil and cook, stirring occasionally, until the cranberries begin to burst and the liquid is reduced, about 12-15 minutes.
- Set aside to cool. Cover and refrigerate for a week.
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The board looks so amazing!
And the cranberries with figs are definitely interesting.
Thank you so much Kathy, I had fun putting this holiday board together! A real crowd pleaser:)