Ingredients
- 1 tbsp.
granulated sugar
- 2 tsp.
finely grated lemon zest, plus more for serving
- 1 c.
fresh blueberries, halved
Cooking spray
All-purpose flour, for surface
- 1
(8-oz.) tube crescent dough
- 8 oz.
brie
- 1/3 c.
roasted salted almonds, finely chopped
Thinly sliced fresh mint leaves and honey, for serving
How to:
- In a small bowl, using your fingertips, rub sugar and lemon zest together until sugar is fragrant. Add blueberries and toss to coat. Let sit, stirring occasionally, 10 minutes.
Meanwhile, preheat oven to 375° and grease a 24-cup mini muffin tin with cooking spray. On a lightly floured surface, roll out crescent dough to a 12" x 8" square and pinch together seams. Cut into 24 (2") squares. Place squares into prepared cups, pressing dough into bottom and up sides of cups.
Cut brie into small pieces and place inside each cup. Spoon blueberries and any accumulated juices over brie. Top with almonds.
Bake brie bites until dough is golden brown, about 18 minutes.
Finely grate more lemon zest over bites. Sprinkle with mint and drizzle with honey. Serve warm.
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