Michigan Cherry and Brie Bites with Hazelnut: The Traverse Bay Tart Cherry in a Golden Phyllo Cup

Michigan cherry and brie bites are the Traverse Bay harvest in a single bite — mini phyllo tartlet cups filled with melted brie and tart Michigan cherries, drizzled with balsamic glaze and sprinkled with toasted hazelnuts. They are the appetizer that captures the essence of a Northern Michigan July, when the tart cherries are ripe and the orchards are full.

The History of Michigan Tart Cherries

Michigan is the cherry capital of America. According to the National Cherry Festival, the first commercial tart cherry orchards in Michigan were planted in 1893 on Ridgewood Farm near the site of earlier plantings. But the story begins earlier: in 1852, a Presbyterian missionary named Peter Dougherty planted cherry trees on Old Mission Peninsula, an 18-mile finger of land in Grand Traverse Bay, as documented by Growing Fruit and Chinchiolo Farming. Those first trees thrived in the sandy soil and lake-moderated climate, and by the 1890s, commercial orchards were established.

Michigan Public Radio documents how Michigan became the cherry capital: in a single year, more than 200,000 new cherry trees were planted, paving the way for Michigan to become the leader in tart cherry production. Michigan Grown notes that Michigan produces both tart (perfect for baked goods) and sweet cherries, and the Montmorency tart cherry — the variety most commonly grown — traces its roots to centuries-old European cultivation. Today, Michigan grows over 70% of the nation's tart cherries, and the Traverse City area is known as the Cherry Capital of the World.

About the Ingredients

Michigan tart cherries — Montmorency cherries, fresh or frozen; their bright, sour flavor is the counterpoint to the rich brie. If fresh aren't available, high-quality frozen or dried tart cherries work.

Brie — soft, ripe brie, cut into small cubes; the brie should be just ripe enough to melt smoothly but still hold its shape.

Phyllo cups — pre-made mini phyllo tartlet shells, the kind sold frozen; they're crisp, golden, and the perfect vessel.

Hazelnuts — toasted and chopped; the nuttiness adds depth and crunch.

Balsamic glaze — reduced balsamic vinegar, for a sweet-tart drizzle.

Ingredients (makes 16 bites): - 16 mini phyllo tartlet cups - 4 oz brie cheese, rind removed, cut into small cubes - 1/2 cup Michigan tart cherries (fresh, pitted; or frozen, thawed and drained) - 1/4 cup toasted hazelnuts, chopped - 2 tbsp balsamic glaze - Fresh thyme leaves for garnish - 1 tsp honey (optional, if cherries are very tart)

Instructions: Preheat the oven to 350°F. Place the phyllo cups on a baking sheet. Place a cube of brie in each cup. Top each with 3–4 tart cherries. Bake 5–7 minutes, until the brie is melted and bubbling. Remove from the oven and let cool slightly. Drizzle each with balsamic glaze, sprinkle with toasted hazelnuts and fresh thyme leaves. If the cherries are very tart, add a tiny drop of honey to each. Sixteen bites, each one a taste of the Traverse Bay harvest.

The Mimosa Pairing Logic: Tart cherry and melted brie and sparkling wine is a Northern Michigan brunch. A pomegranate mimosa is the jewel-toned pick — the pomegranate's tartness echoes the cherry and the color is stunning. A strawberry mimosa is the summer-garden alternative — the strawberry's sweetness balances the tart cherry. Either way, eat the bite while the brie is warm and melted, and raise the glass to Traverse City.

Reference Links: - History of Cherries (Michigan 1893 commercial orchards, Dougherty 1852): National Cherry Festival - Michigan cherry history (Peter Dougherty, Old Mission Peninsula): Growing Fruit - How Michigan Became the Cherry Capital: Michigan Public Radio

Make-Ahead: The phyllo cups can be filled with brie and cherries an hour ahead and kept at room temperature. The hazelnuts can be toasted days ahead. But bake and finish just before serving — a brie bite that sits after baking has a soggy phyllo cup and congealed cheese. Bake in one batch, drizzle, sprinkle, and pass hot.

Pro Tips: Remove the brie rind — it won't melt and it's chewy. Drain frozen cherries well — wet cherries make soggy cups. Toast the hazelnuts until fragrant — raw hazelnuts are bland. Don't overbake — the brie should be just melted, not browned. And eat them warm: the phyllo should be crisp, the brie should be gooey, and the cherry should be bright.