My sister demanded I bring a double batch of these to Sunday dinner after trying them once. Just 4 ingredients to make the most highly requested sweet and gooey appetizer ever.

These Southern 4-ingredient peach brie bites are the kind of appetizer that disappears before you can set the plate down. They lean on a classic Southern love affair with peaches and buttery pastry, paired with rich, gooey brie. The result is a sweet-salty, caramelized little bite that feels far more special than the effort involved. After I brought these to a family Sunday dinner once, my sister immediately told me to double the batch next time—proof that a short ingredient list can still deliver a highly requested, crowd-pleasing appetizer.

Serve these peach brie bites warm, when the cheese is still molten and the pastry is crisp. I like to plate them on a simple white platter with toothpicks or small cocktail forks nearby. They pair beautifully with a crisp white wine, a lightly oaked Chardonnay, or a dry rosé; for a non-alcoholic option, try sparkling water with a splash of peach or citrus. On a party spread, set them alongside salty nuts, thinly sliced cured meats, and something bright and crunchy like raw vegetables with a tangy dip to balance the richness and sweetness.

Servings: 24 bites

1 (8-ounce) wheel of brie cheese, chilled

Preheat your oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin or spray with nonstick cooking spray to prevent sticking.

Keep the brie in the refrigerator until you’re ready to cut it; cold brie is much easier to cube cleanly. Using a sharp knife, trim off any very thick rind edges if you prefer (the thin white rind is edible and fine to leave on), then cut the brie into 24 small cubes, roughly 1/2 inch each. Set aside in the fridge while you prepare the dough.

Open the can of crescent dough. If using traditional crescent rolls, gently press the perforations together to form a solid sheet. On a lightly floured surface, roll the dough into a rectangle about 9 x 12 inches, smoothing it out so it’s even in thickness.

Using a knife or pizza cutter, cut the dough into 24 small squares or rectangles as evenly as you can. It doesn’t need to be perfect; the dough will puff and look rustic once baked.

Gently press each piece of dough into a cup of the prepared mini muffin tin, letting the corners rise up the sides to form a little pastry shell. Try to keep the dough an even thickness on the bottom so it bakes through and gets flaky.

Place one cube of brie into the center of each dough-lined cup. The cheese should sit snugly in the middle, with the dough holding it in place.

Spoon about 1 teaspoon of peach preserves over each brie cube. Don’t overfill; the preserves will bubble and spread as they bake, creating that caramelized, gooey top without overflowing too much.

Brush the exposed dough edges lightly with the melted butter. This helps the pastry turn a deep golden brown and adds a subtle richness that plays nicely with the sweet peaches and creamy brie.

Bake in the preheated oven for 12–15 minutes, or until the pastry is puffed and golden brown, the brie is melted and gooey underneath, and the peach preserves look glossy and slightly caramelized around the edges.

Remove the pan from the oven and let the bites cool in the tin for about 5 minutes. This brief rest helps the cheese set just enough so they’re easier to lift out without tearing the pastry.

Carefully loosen each bite with a small offset spatula or butter knife and transfer to a serving plate. Serve warm, when the cheese is still soft and stretchy and the pastry is crisp. These are best enjoyed within an hour of baking, but they can be gently rewarmed in a low oven if needed.

For a slightly more savory profile, you can sprinkle a tiny pinch of flaky sea salt or freshly cracked black pepper over the peach preserves before baking—this enhances the sweet-fruity notes and adds a little complexity. If you have access to different peach products, try using a chunky peach preserve for more visible fruit pieces or a smoother jam for a glossy finish; both will caramelize nicely. To lean into the Southern character, use a local Midwestern or Southern-made peach preserve if you can find one at a farmers’ market or specialty shop. If you prefer a milder cheese flavor, choose a double-cream brie or even a mild Camembert; just keep the cubes small so they melt completely. These bites can be assembled a few hours ahead: press the dough into the tin, add brie and preserves, cover the pan tightly, and refrigerate; brush with butter and bake just before serving. For food safety, keep the brie refrigerated until you’re ready to assemble, avoid leaving the unbaked bites at room temperature for more than 1–2 hours, and refrigerate any leftovers within 2 hours of baking. Reheat leftovers in a 300°F (150°C) oven for 8–10 minutes until warmed through; avoid microwaving if possible, as it can make the pastry tough and the cheese rubbery.