Description

Creamy brie cheese encased in a crunchy pistachio crust, baked until warm and gooey, then drizzled with a sweet-tart raspberry honey glaze. Perfect as an elegant appetizer for any gathering.

Ingredients

1 wheel (8 oz) Brie cheese, chilled
1/2 cup shelled pistachios, finely chopped
1/4 cup all-purpose flour
1 large egg, beaten
1/2 cup panko breadcrumbs
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup seedless raspberry jam
2 tablespoons honey
1 tablespoon fresh lemon juice
Fresh raspberries and mint leaves for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Cut the chilled Brie wheel into 1-inch cubes. Set aside.
In a shallow dish, combine finely chopped pistachios, panko breadcrumbs, salt, and pepper. Place flour in a second dish and beaten egg in a third dish.
Coat each Brie cube first in flour, shaking off excess, then dip into beaten egg, and finally roll in the pistachio breadcrumb mixture, pressing lightly to adhere. Place on the prepared baking sheet.
Bake the Brie bites for 10-12 minutes, until the crust is golden and the cheese is soft but not fully melted. Remove from oven and let cool 2 minutes.
Meanwhile, make the glaze: In a small saucepan, combine raspberry jam, honey, and lemon juice. Cook over medium heat, stirring constantly, until melted and smooth. Remove from heat.
Arrange the warm Brie bites on a serving platter. Drizzle with the raspberry honey glaze and garnish with fresh raspberries and mint leaves if desired. Serve immediately.

Notes

You can customize the seasonings to taste. For a spicier version, add a pinch of cayenne pepper to the pistachio crust. If the Brie is too soft to cut, chill it in the freezer for 10 minutes beforehand. The glaze can be made ahead and reheated just before serving.

Prep Time: 15 minutes
Cook Time: 12 minutes
Method: Appetizer
Cuisine: American