- Cali’flour crust thawed and cut into circular rounds using a 2.5” cookie cutter
- 3 oz brie cut into 15 evenly sized cubes
- 1 fuyu persimmon chopped
- ½ c chopped fresh cranberries halved
- Balsamic vinegar
- Mini muffin tin
Toss chopped persimmon with balsamic vinegar. Toss cranberries with a drizzle of honey.
Preheat oven to 400°F. Line the muffin tin with each Cali’flour crust followed by a piece of brie and desired topping. Bake for 5-7 min or until the brie is melted. Remove from oven and let rest. Serve and enjoy!