There’s an amazing sandwich shop where I live that does hot and cold sandwiches. Two of my favorites are Bacon Cranberry & Brie and Bacon Brie and Red Onions. One is grilled cheese and the other is a hot panini. It’s those two sandwiches that gave me the inspiration for this appetizer. I’ve seen similar recipes made with just cranberry and brie, but to change it up a bit, I combined some of my very favorite flavors to make one outstanding recipe! I honestly can’t stress enough how delicious these tarts are! They are the kind of thing that when you taste it, your eyes go wide and you wonder where it’s been all your life. Yep, that good! Serve alongside Easy Crab Stuffed Mushrooms and Chicken Salad with Bacon and Green Onions for the perfect party spread. Or check out my Feta and Sweet Pepper Party Swirls for a vegetarian alternative.
Why This Recipe Works
The sweet, tart flavor of the Cranberry works beautifully alongside the salty bacon, sweet red onions, and creamy Brie. The Crispy Puff Pastry is the perfect vessel to hold it all together.
For the Cranberries
For the cranberry aspect of this recipe, used a good quality, English Cranberry sauce. English Cranberry Sauce is not at all like the Jelly can shaped stuff that’s so often used in America (pictured above). It’s more of a jam without being super sweet. If you’re in America, you just use the Whole Cranberry Sauce that comes in a jar.
How to make Cranberry Brie Tarts with Bacon & Red Onion
Start with chopping and cooking the bacon. Next, saute the sliced red onions until soft. Add brown sugar. Saute to coat with until the sugar dissolves. Roll out the puff pastry and cut the rounds, place them into the sections of the pan and doc with a fork. Add the onions (a tablespoon at a time). Next, add the cranberry sauce (a half tablespoon at a time). Add the Brie. Top with the cooked bacon. Bake until golden. Serve warm. Don’t be like my husband and try to eat them straight out of the oven – you will burn your mouth! Update Notes: This recipe was originally posted in 2014 but published again in 2018 to include step by step directions, nutritional information, new photos, and a video. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
