Cranberry and Persimmon Brie Bites


Cali’flour crust thawed and cut into circular rounds using a 2.5” cookie cutter
3 oz brie cut into 15 evenly sized cubes
1 fuyu persimmon chopped
½ c chopped fresh cranberries halved
Balsamic vinegar
Mini muffin tin

Cranberry and Persimmon Brie Bites

Prepare toppings

Toss chopped persimmon with balsamic vinegar. Toss cranberries with a drizzle of honey.

Prepare Bites

Preheat oven to 400°F. Line the muffin tin with each Cali’flour crust followed by a piece of brie and desired topping. Bake for 5-7 min or until the brie is melted. Remove from oven and let rest. Serve and enjoy!

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