Appetizer: United States – Montana (Rocky Mountain United States) – Montana Huckleberry Brie Bites

Serving Size: 12

Approximate Time

Prep 15 min

Cook 15 min

Additional 10 min

Total 30 min

Ingredients

- 24 mini phyllo shells (store-bought)  
- 1 (8 oz) wheel Brie, approx. 8 oz (225 g), rind left on or trimmed per preference
- 1 cup (150 g) fresh or frozen huckleberries (or wild blueberries if unavailable)
- 1/4 cup (50 g) granulated sugar
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (15 ml) water
- 1 tsp (5 ml) cornstarch mixed with 1 tsp (5 ml) water (optional, for thicker compote)
- 1 tbsp (15 g) unsalted butter, melted (optional, for brushing shells)
- 1/4 cup (30 g) chopped toasted pecans or walnuts
- 2 tsp (10 g) fresh thyme leaves, lightly packed (plus extra sprigs for garnish)
- 2 tsp (10 ml) honey, plus more for drizzling
- Flaky sea salt, to taste
- Freshly ground black pepper, a light pinch (optional)
- Optional crostini alternative: 1 small baguette, sliced into 24 rounds and brushed with 1 tbsp (15 ml) olive oil before toasting

Instructions

Short Description:
Mini phyllo cups (or optional crostini) filled with warm, creamy brie and a tangy-sweet Montana huckleberry compote, finished with toasted nuts, thyme, and a drizzle of honey for a bright mountain‑region appetizer.

Regional Notes:
This Montana version highlights locally prized wild huckleberries in a simple compote paired with creamy brie, typically served in small phyllo shells or on crostini — reflecting Montana’s love of foraged berries and hearty, rustic presentations. It differs from generic berry‑brie bites by featuring true huckleberry flavor (or a close wild berry) and a lean, slightly tart compote rather than a jammy, heavily sweetened topping.

1. Make the huckleberry compote: in a small saucepan over medium heat combine huckleberries, sugar, lemon juice, and 1 tbsp (15 ml) water. Stir and bring to a gentle simmer.
2. Simmer until berries begin to burst and the mixture thickens, about 6–8 minutes. If you prefer a thicker compote, stir in the cornstarch slurry and cook 1 minute more until glossy. Remove from heat and let cool slightly.
3. Preheat oven to 350°F (175°C). If using crostini, arrange baguette slices on a baking sheet and toast 6–8 minutes until lightly golden; set aside.
4. Prepare shells: if desired, brush mini phyllo shells lightly with melted butter for extra richness. Place phyllo shells on a baking sheet.
5. Cut the Brie into 24 small cubes or thin wedges (about 1/2 oz / 15–20 g each). Place one piece of Brie into each phyllo shell (or on each crostini slice).
6. Spoon about 1 teaspoon of warm huckleberry compote over each Brie piece. Transfer the baking sheet to the oven and bake 5–8 minutes, until the Brie is softened and just starting to melt (do not overbake).
7. Remove from oven and immediately top each bite with a pinch of chopped toasted nuts, a few thyme leaves, a light drizzle of honey (about 1/4 tsp / 1.25 ml per bite), and a small pinch of flaky sea salt. Add a light grind of black pepper if using.
8. Arrange on a platter and garnish with additional thyme sprigs. Serve warm (or at room temperature) so the Brie is creamy and the compote is aromatic.