Recipe Ingredients
- All-purpose flour, for dusting
- 2 sheets frozen puff pastry, thawed
- 1/2 (8-ounce) brie wheel, cut into 1-inch-long x 1/4-inch-thick, squares
- 1 (12.7-ounce) bag Gardein® Plant-Based Meatballs
- 3 tablespoons unsalted butter, or unsalted plant-based butter, melted
- 1 clove garlic, finely grated
- 2 teaspoons minced fresh thyme
- 1 teaspoon minced fresh rosemary, plus rosemary sprigs, for garnish
Recipe Directions
- Preheat oven to 450°F and line a rimmed baking sheet with parchment paper. On a lightly floured surface, cut puff pastry into roughly 12, 2-1/2-inch squares. Place evenly on prepared baking sheet. Gently press down the center of each puff pastry square, using the back of a spoon, so it doesn’t rise while baking.
- Place 1 square of brie followed by 1 meatball in the center of each puff pastry square. Mix butter, garlic, thyme and rosemary in small bowl. Brush tops of meatballs with butter mixture.
- Bake until puff pastry is golden-brown and crisp and meatballs are fully heated through, about 15 to 18 minutes. Allow to cool for 5 minutes before removing from pan. Garnish with rosemary sprigs and serve.
