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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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baked brie phyllo cups with crispy prosciutto

Baked Brie Phyllo Cups

Posted by: Ari Laing

Baked brie phyllo cups with sun dried tomatoes, crispy prosciutto, and fried sage are an easy, flavorful appetizer that will disappear quickly. Salty, sweet, crunchy, and a little tangy, these small bites make the perfect finger food for holiday entertaining!

recipe +-

Posted by: Ari Laing
phyllo cup appetizer
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5 from 1 vote

Baked Brie Phyllo Cups

Baked brie in crispy phyllo shells with sun-dried tomatoes, prosciutto, and fresh sage. The perfect finger food appetizer for all your holiday entertaining!
Prep Time10 mins
Cook Time13 mins
Total Time23 mins
Course: Appetizer
Cuisine: French
Keyword: baked brie appetizer, baked brie phyllo cups, holiday appetizer, how long to bake brie, how to bake pyllo cups, sun dried tomatoes
Servings: 24 pieces
Calories: 208kcal
Author: Ari Laing


  • 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.
    phyllo cups with brie and sun dried tomatoes
  • 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.
    baked brie appetizer
  • 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.
    phyllo cup appetizer
  • 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.
    baked brie phyllo cups with crispy prociutto and sage


Serving: 1phyllo cup | Sodium: 140mg | Sugar: 15g | Cholesterol: 43mg | Calories: 208kcal | Saturated Fat: 5.6g | Fat: 11.1g | Protein: 5.2g | Carbohydrates: 22.2g
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!