A vibrant blend of cranberry brie bites, caprese skewers, and spiced Moroccan meatballs perfect for festive occasions.
# Ingredient List:
→ Cranberry Brie Puff Pastry Bites
01 - 1 sheet puff pastry, thawed
02 - 4 oz brie cheese, cut into 24 small cubes
03 - 4 tbsp cranberry sauce
04 - 1 egg, beaten (for egg wash)
05 - Fresh thyme leaves, for garnish
→ Mini Caprese Skewers
06 - 12 cherry tomatoes
07 - 12 mini mozzarella balls (bocconcini)
08 - 12 fresh basil leaves
09 - 1 tbsp extra-virgin olive oil
10 - 1 tsp balsamic glaze
11 - Salt and freshly ground black pepper, to taste
→ Spiced Moroccan Meatballs
12 - 1.1 lb ground beef or lamb
13 - 1 small onion, finely chopped
14 - 2 cloves garlic, minced
15 - 2 tbsp fresh parsley, chopped
16 - 1 tsp ground cumin
17 - 1 tsp ground coriander
18 - ½ tsp ground cinnamon
19 - ½ tsp smoked paprika
20 - ½ tsp salt
21 - ¼ tsp black pepper
22 - 1 tbsp olive oil (for frying)
23 - ⅓ cup plain yogurt (for dipping)
24 - 1 tsp harissa paste (optional, for mixing into yogurt)
# Steps:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Cut puff pastry into 24 squares and place each into a mini muffin tin. Add one brie cube and ½ tsp cranberry sauce to each. Brush edges with beaten egg and bake for 13 to 15 minutes until golden. Garnish with fresh thyme leaves.
03 - Thread one cherry tomato, one basil leaf, and one mozzarella ball onto each skewer. Arrange skewers on a platter, drizzle with olive oil and balsamic glaze, then season with salt and freshly ground black pepper.
04 - Combine ground meat, onion, garlic, parsley, cumin, coriander, cinnamon, smoked paprika, salt, and pepper in a bowl. Form into 24 small meatballs.
05 - Heat olive oil in a large skillet over medium heat. Fry meatballs, turning occasionally, until browned and cooked through, about 8 to 10 minutes.
06 - Mix plain yogurt with harissa paste if desired, for serving alongside meatballs.
07 - Arrange puff pastry bites, Caprese skewers, and meatballs on platters. Serve warm or at room temperature.
