Creating holiday appetizers with local ingredients is a great way to celebrate the season while also supporting Wisconsin agriculture. These brie and cranberry potato bites feature classic flavors that pair perfectly with the winter season. Combining creamy brie cheese with the tartness of cranberries, they offer a perfect balance of savory and sweet.
Brie is an exceptional choice for holiday appetizers. Known for its soft, buttery texture and mild, earthy flavor, this cheese melts beautifully, making it ideal for topping roasted potatoes for bite-sized appetizers. Brie adds a touch of elegance and rich creaminess that complements many holiday flavors, including cranberry, a seasonal favorite.
Cranberries, one of Wisconsin’s most beloved crops, are as beautiful as they are delicious. The tartness of cranberries contrasts wonderfully with the creaminess of the brie and the crispy texture of the roasted potatoes. Incorporating this festive fruit into appetizers brings a pop of color and flavor, making any dish feel special. Plus, cranberries are a source of antioxidants, so they offer a wholesome touch to holiday fare.
For a festive spread, consider pairing these brie and cranberry potato bites with sparkling wine or cider for a refreshing contrast to the richness of the brie. Alternatively, a cranberry cocktail or glass of chilled pinot noir would complement the tart cranberry topping nicely.
Whether served as an appetizer before a big meal or as part of a holiday buffet, these bites bring together the best of Wisconsin flavors, making them a welcome addition to any celebration.
Brie and Cranberry Potato Bites
Ingredients
- 1 lb little potatoes halved
- 1 Tbsp olive oil
- ¾ tsp dried rosemary crushed
- ½ tsp kosher salt
- ½ tsp ground pepper
- 4½ oz brie cheese
- 3 Tbsp cranberry sauce
- rosemary leaves for garnish
Instructions
- Preheat the oven to 425°F. Lightly coat a baking sheet with cooking spray.
- Place the halved potatoes in a pile on the baking sheet. Pour the olive oil over the potatoes and sprinkle the rosemary, salt and pepper over top. Using tongs or your hands, toss the potatoes until coated.
- Arrange the potatoes in a single layer on the baking sheet, cut side down. Roast until the potatoes are tender when pierced with a fork, about 25 minutes
- While the potatoes are roasting, cut the brie cheese into 36 thin squares.
- Once the potatoes are cooked, flip them over so they are cut side up and place a piece of brie cheese on each potato. Return to the oven until the cheese is melted, about three minutes.
- Top each potato bite with ¼ teaspoon cranberry and one rosemary leaf. Serve.