Description
These elegant bite-sized appetizers feature creamy brie cheese coated in a crunchy pistachio crust, baked until warm and gooey, then drizzled with a sweet-tart raspberry honey glaze. Perfect for parties and holiday gatherings.
Ingredients
- 1 (8 oz) wheel of brie cheese, chilled
- 1 cup shelled pistachios, finely chopped
- 1 large egg, beaten
- 1/2 cup all-purpose flour
- 1/2 cup raspberry jam
- 2 tablespoons honey
- 1 teaspoon fresh lemon juice
- Fresh raspberries for garnish (optional)
- Fresh thyme leaves for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the chilled brie into 1-inch cubes (about 16 pieces).
- Set up a breading station: place flour in one shallow bowl, beaten egg in another, and chopped pistachios in a third.
- Coat each brie cube in flour, shaking off excess. Dip into egg, then roll in pistachios, pressing gently to adhere. Place on prepared baking sheet.
- Bake for 8-10 minutes, until the brie is soft and the coating is golden. Let cool for 2 minutes.
- In a small saucepan, combine raspberry jam, honey, and lemon juice. Warm over low heat, stirring until smooth and combined.
- Arrange the brie bites on a serving platter. Drizzle with the raspberry honey glaze. Garnish with fresh raspberries and thyme if desired. Serve immediately.
- Place the piece of bread in the palm of your hand and fold it around the sausage, pressing the edges to seal. Repeat with the remaining bread and sausages.
- Heat the vegetable oil in a large skillet over medium heat. Cook the pigs in a blanket for 2-3 minutes per side, until golden brown and the sausages are heated through.
- Serve warm with mustard or your favorite dipping sauce.
Notes
You can customize the seasonings to taste. For a spicier glaze, add a pinch of red pepper flakes. Make sure the brie is well chilled before cutting to get clean cubes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Appetizer
- Cuisine: American