Appetizer: United States – Pacific Northwest (Idaho) – Huckleberry Brie Bites

Serving Size: 12

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 24 store-bought mini phyllo shells
- 8 oz (225 g) Brie cheese, rind left on or trimmed as desired
- 1 cup (150 g) Idaho huckleberries, fresh or frozen
- 2 tbsp (25 g) granulated sugar
- 1 tsp (5 ml) fresh lemon juice
- 1 tsp (2.5 g) cornstarch
- 2 tbsp (30 ml) water
- 2 tbsp (30 ml) Idaho wildflower honey, plus extra for drizzling
- 1 tbsp (3 g) fresh thyme leaves, plus extra sprigs to garnish
- 2 tbsp (28 g) unsalted butter, melted (optional, for brushing if you make phyllo cups from sheets)
- Flaky sea salt and freshly ground black pepper, to taste

Instructions

Short Description:
Crisp phyllo cups filled with creamy Brie and a bright Idaho huckleberry compote, finished with a drizzle of local honey and fresh thyme. Bite-sized, sweet-tart starters that showcase the region's wild huckleberries.

Regional Notes:
This Idaho Pacific Northwest version uses local huckleberries (fresh or frozen) reduced into a simple compote paired with creamy Brie, a common local pairing. The recipe favors phyllo cups—reflecting the frequent regional presentation of huckleberry-and-cheese bites wrapped in phyllo or puff pastry—so the huckleberry's sweet-tart character remains front and center.

1. Preheat the oven to 375°F (190°C). Arrange the mini phyllo shells on a baking sheet. If using store-bought shells, no brushing is needed; if making your own from phyllo sheets, see the note in step 2.
2. (Optional for homemade phyllo cups) If you do not have mini shells, cut thawed phyllo dough into 24 roughly 3-in (7.5 cm) squares. Lightly brush each square with melted butter, stack the squares in groups of 3–4, press each stack into a muffin tin cavity to form cups, and bake 6–8 minutes until golden and crisp. Cool slightly before filling.
3. Make the huckleberry compote: in a small saucepan combine the huckleberries, granulated sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring occasionally, until the berries release juice and the mixture thickens, about 5–7 minutes. Gently mash a few berries with the back of a spoon for texture. Remove from heat and stir in 1 tbsp (15 ml) honey and the chopped thyme. Let cool slightly so it thickens.
4. Prepare the Brie: cut the Brie into 24 small pieces (about 1/2 in / 1–1.5 cm cubes or thin slices) so each phyllo cup gets one piece. Trim rind if you prefer softer mouthfeel.
5. Assemble and bake: place one Brie piece into each phyllo shell, top with about 1 tsp (5 ml) of the warm huckleberry compote. Arrange filled shells on the baking sheet and bake 6–8 minutes, or until the Brie just softens and begins to melt.
6. Finish and serve: remove from oven and immediately drizzle each bite with a small amount of remaining honey, sprinkle with a tiny pinch of flaky sea salt and freshly ground black pepper, and garnish with a few thyme leaves or a small sprig. Serve warm—about 2 bites per person as a starter.
7. Make-ahead note: compote can be made 2 days ahead and refrigerated; bring to room temperature and warm slightly before assembling.