PEACH AND BRIE BISCUIT BITES
Yield Portion Size
| 24 ea | |
| 16 oz |
Brie cheese, rind removed, cut into 48 (1 x 1/2-inch) pieces
|
| 1-1/3 cups |
Peach preserves
|
| 2 tsp |
Lemon juice
|
| 1 tsp |
Ground cinnamon
|
| 4 tbsp |
Walnuts, finely chopped
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 77 mg | 8% |
| Carbohydrate | 38 g | 13% |
| Cholesterol | 24 mg | 8% |
| Total Fat | 15 g | 24% |
| Iron | 2 mg | 9% |
| Potassium | 62 mg | 0% |
| Calories | 320 kcal | 16% |
| Sodium | 669 mg | 28% |
| Protein | 8 g | 16% |
| Polyunsaturated Fat | 1 g | 5% |
| Saturated Fat | 8 g | 41% |
| Sugars | 12 g | 1% |
| Vitamin C | 2 mg | 4% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Bake biscuits as directed; cool slightly, about 5 mintues.
-
Step 2
Split biscuits horizontally. Place on cookie sheet. Place one piece cheese on each biscuit half.
-
Step 3
In small bowl, break up peach preserves; blend with lemon juice and cinnamon; spoon over cheese. Sprinkle with walnuts. Bake at 350° F for 3 to 5 minutes or until cheese is softened.
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