Socca Cranberry Brie Bites are an easy appetizer recipe made from naturally gluten-free chickpea flatbread, brie, cranberry relish, and chopped pecans. Gluten-free.
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.