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Bon Appétit

Spam and Brie Bites

3.8

(4)

Spam and Brie bites on a white plate
Photograph by Isa Zapata, food styling by Thu Buser, prop styling by Gerri Williams

Turn a can of Spam into a platter of festive hors d’oeuvres with help from a wedge of Brie, a spot of mustard, and your best cocktail toothpicks. Cooking cubes of Spam in a hot pan renders them crispy and tender, and a sprinkling of brown sugar while they’re still hot melts into a sticky-sweet coating that provides a welcome balance to the creamy slices of cheese and pleasantly bitter whole grain mustard topping each stacked bite.

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What you’ll need

Recipe information

  • Total Time

    30 minutes

  • Yield

    Makes about 30

Ingredients

2

tsp. extra-virgin olive oil

1

12-oz. can Spam, cut into ¾" cubes

1

Tbsp. light or dark brown sugar

7

oz. Brie, thinly sliced, cut into 1" pieces

2

(heaping) Tbsp. whole grain mustard

30

cornichons

Special Equipment

30

cocktail toothpicks

Preparation

  1. Step 1

    Heat 2 tsp. extra-virgin olive oil in a large skillet over medium-high. Cook one 12-oz. can Spam, cut into ¾" cubes, tossing occasionally, until crisp and browned on all sides, about 5 minutes. Remove skillet from heat; sprinkle 1 Tbsp. light or dark brown sugar over Spam and toss to coat.

    Step 2

    Arrange Spam on a platter and stack a piece of 7 oz. Brie, thinly sliced, cut into 1" pieces, on top of each cube. Spoon about ¼ tsp. whole grain mustard over each piece of Brie.

    Step 3

    Run a toothpick through each of 30 cornichons; stick into a meat-and-cheese stack (this will keep it neat). Repeat for remaining stacks.

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Reviews (4)

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  • Made these for Christmas Day. I admit, I made them as a joke. Everyone got a laugh out of a Spam recipe in Bon Appetit . After tasting them, I WILL be making these again - they were a huge hit. Adults and kids loved them. I would argue these are also a great conversation starter at parties.

    • Anonymous

    • Portland, OR

    • 1/6/2024

  • I was guest 6/7 at the new years dinner party of the first review, I was a friends plus-one so I didn’t know anyone, but I think if the host would have stopped talking for even one second last night she would have heard me say that I thought these were lovely. Won’t hang out with them again, but would definitely make this recipe. Unconventional flavor combination, but some people just don’t have very adventurous pallet I guess.

    • Anonymous

    • Kingston, Ny

    • 1/1/2024

  • I was a guest at a dinner party where this was served. Nobody else liked it, but two stars because I enjoyed eating the brown sugar spam anyway.

    • Anonymous

    • Bakersfield, CA

    • 1/1/2024

  • Good in theory, nauseating in practice. Nothing meshed well.

    • Anonymous

    • Philadelphia, PA

    • 1/1/2024

  • We really enjoyed these. Good textures and flavors that all go together surprisingly well. We’ll make them again!

    • Anonymous

    • Salt Lake City, UT

    • 1/1/2024

  • These were NOT GOOD. I like all of these ingredients, but together they tasted very bad. 7/7 of my dinner guests agreed.

    • Anonymous

    • Kingston, NY

    • 1/1/2024