Socca Cranberry Brie Bites are an easy appetizer recipe made from naturally gluten-free chickpea flatbread, brie, cranberry relish, and chopped pecans. Gluten-free.
Ok, friends, it’s time to put on your party pants. Or your pajama pants. Do what you feel. I’m probably more apt to do the latter. But whatever the case, these little appetizer bites will have you ready to welcome the holiday season.
Socca, a type of crepe or pancake made from chickpea flour, is most often seen in the form of a pizza or flatbread. Whipping up the simple socca batter and baking it in a muffin pan makes for perfectly bite-sized rounds. Adding fresh, chopped rosemary makes these minis soccas especially delicious.
Top with a cube of brie, a dollop of cranberry relish, a sprinkle of pecans, then toss it back in the oven for a couple minutes minutes to make things nice and melty, and you’ve got a quick appetizer to serve with minimal effort!
Socca Cranberry Brie Bites (Gluten-Free)
- 1 cup chickpea flour
- 1 cup water
- 1 teaspoon apple cider vinegar
- 1 tablespoon chopped rosemary
- 1/2 teaspoon salt
- 1-8 ounce round brie, cut into 24 small cubes
- 1/4 cup cranberry sauce/relish
- 3 tablespoons pecans chopped
- additional rosemary for garnish optional
- Preheat oven to 350 degrees Fahrenheit. Coat 2 12-cavity muffin tins generously with cooking spray.
- In a medium bowl, add chickpea flour, water, apple cider vinegar, chopped rosemary, and salt. Whisk to combine.
- Place muffin tins in oven for 2-3 minutes to warm. Remove and fill each cavity with a heaping tablespoon of socca batter. Bake for about 8 minutes. Batter should start to pull away from sides.
- Turn oven to 400 degree Fahrenheit.
- Gently remove socca rounds using a knife or offset spatula and place on a cookie sheet. Top each round with cube of brie and a 1/4 teaspoon cranberry sauce. Sprinkle chopped pecans on top and extra rosemary if desired.
- Place cookie sheet in oven for couple minutes or until cheese has melted. Remove from oven, place on platter for serving.