This is our first, official recipe post on the blog! From time to time, we will post new recipes from our kitchens to give you a better idea about how to use our products. We often emphasize fruit spreads are not just for breakfast anymore. Our goal is to demonstrate their remarkable versatility by featuring them in recipes for meals or entertaining. Our recipes use many One of our goals is to use as many Oregon ingredients as possible. Supporting local producers, artisans, and businesses is our way of being part of the Willamette food producing community. We are a close knit group of folks who are simply trying to promote quality food and exceptional eating experiences. 

A fruit spread and brie pairing is always a winning combination! For this recipe, I went to 'Just a Taste' blog. The pairing turned out AMAZING with a few, tiny modifications to fit our product line.  So, here it is:  

Brie Bites with Fruit Spread

Ingredients:

• 1/2 cup Mt. Hope Farms' Raspberry-Marionberry Fruit Spread
• 1 (8 oz) cold wheel of Blue Heron Smoked Brie (substitute for whatever brand is available)
• 1 package (2 sheets) of cold puff pastry
• 1/8 cup toasted and finely chopped Oregon Hazelnuts
• 1 large farm fresh egg

Instructions:

1. Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. Unfold the puff pastry sheets onto a lightly floured cutting board. Using a pizza cutter, cut each sheet into 9 squares, making them as similar in size as possible.
3. Cut the wheel of brie into 18-20 small wedges. Place a wedge of the brie into one corner of each pastry square, leaving room around the sides for crimping.  Drop a tablespoon of Raspberry-Marionberry Fruit Spread on each wedge of brie and lightly sprinkle with hazelnuts.
4. Fold each pastry square into a triangle being careful not to press out any of the filling (we definitely weren't good at this part ;) ).  Crimp the edges with a fork to seal and cut a small slit at the top of the triangle to allow steam to escape.
5. Whisk the egg in a small bowl and, using a pastry brush, lightly coat the top of the pastry triangles. Bake for 18 minutes, or until golden brown.  Cool for at least five minutes before enjoying!