Baked Brie Phyllo Cups
While these may look like just another appetizer, baked brie phyllo cups with sun dried tomatoes and crispy prosciutto are perfect little bites, ready to jazz up any holiday get together. Salty, sweet, and slightly acidic from the tomato. They’re irresistible!
Ingredients inside baked brie phyllo cups
- 24 mini phyllo cups (2 packages)
- 1/2 lb of French brie or triple cream cheese
- California Sun Dry tomatoes, julienned
- fresh sage leaves
- reduced or regular balsamic vinegar
The sun dried tomatoes and French brie are a match made in heaven!
How to make baked brie phyllo cups
Preheat an oven to 350 F, then place frozen phyllo cups on a rimmed baking sheet. Fill each phyllo cup with about 1 tsp of brie, then top with chopped California Sun Dry tomatoes. Bake for 13-15 minutes, or until cheese is melted and phyllo cups have browned a bit.
Top each with some crispy prosciutto and fried sage leaves. Et voila! Baked brie phyllo cups!
Do the phyllo cups need to be defrosted first?
No! You can let the cups sit out for 10-15 minutes before baking, but they’re totally fine to go straight into the oven once filled. Easiest holiday appetizer ever, am I right?
How to keep phyllo cups from getting soggy
As soon as you pull the baked brie cups from the oven, transfer them to a wire rack. The air circulating underneath the phyllo will prevent them from becoming soggy. Keep on a wire rack until ready to serve.
Baked brie phyllo cups are the appetizer of my dreams, and here’s why:
- No need to make homemade phyllo dough or roll anything out – store bought for the win!
- Brie always feels fancy enough to be served as a holiday appetizer.
- The acidity of the sun dried tomatoes is the perfect contrast to the rich, buttery brie. Cuts the richness in the best way possible!
- Crispy prosciutto
- Fried, crunchy bits of sage
These totally satisfying bites will disappear lightning fast!
*This post was sponsored by California Sun Dry. All opinions remain my own. I only support and promote brands that I believe in and use in my own kitchen – I hope you’ll check them out! Thank you for supporting the brands that make Well Seasoned possible.
If you make Baked Brie Phyllo Cups, please let me know by leaving a review below!
Looking for more appetizers? Check out the following!
Roasted grape crostini with whipped ricotta
Baked pita bites with smoked salmon, cream cheese, and dill
Israeli cheese bourekas
Cranberry walnut crostini with ricotta, butternut squash, and balsamic
Baked Brie Phyllo Cups
- 24 mini phyllo cups 2 packages
- 1/2 lb French brie or triple cream cheese
- 2 Tbsp julienned California Sun Dry tomatoes finely chopped
- 2 oz prosciutto chopped into small 1/2" pieces (you can also just rip it apart into small pieces with your hands)
- 24 fresh small fresh sage leaves
- 2 Tbsp canola oil divided
- Balsamic vinegar for serving
- Preheat oven to 350F.
- Place frozen phyllo cups on a rimmed baking sheet. Fill each with about 1 tsp brie each, then top with 1/4 tsp of sun dried tomatoes per cup. Bake for 13-15 minutes, or until cheese has melted and phyllo has browned a bit. Remove and transfer cups to a wire rack.
- Meanwhile, heat 1 Tbsp canola oil in a pan over medium-high heat. When hot, add prosciutto and cook, stirring often until crispy, about 3-4 minutes. Transfer prosciutto to a paper towel-lined plate.
- In the same pan, add remaining 1 Tbsp canola oil and turn heat to high. Add sage leaves and cook for about 30 seconds, just until they stop popping in the oil. Immediately transfer to a paper towel-lined plate or bowl.
- Top each baked brie phyllo cup with a piece of crispy prosciutto and a fried sage leaf. Drizzle cups with balsamic. Serve immediately or at room temperature.