Pistachio-Crusted Brie Bites with Raspberry Honey Glaze
Ingredients
For the Pistachio-Crusted Brie:
8 oz firm brie cheese, chilled and cut into 1-inch cubes
1/2 cup roasted unsalted pistachios, very finely chopped
1/4 cup panko breadcrumbs
1/2 tsp dried thyme
1 large egg, beaten
2 tbsp all-purpose flour
2 tbsp olive oil (for pan-searing)
For the Raspberry Honey Glaze:
1/3 cup raspberry preserves, strained
1 tbsp wildflower honey
1 tsp balsamic vinegar
1/4 tsp crushed red pepper flakes
For Garnish:
1 tbsp fresh chives, finely snipped
1 tsp crushed pistachios
1 pinch flaky sea salt
Directions
In a shallow bowl, combine the finely chopped pistachios, panko breadcrumbs, and dried thyme.
Set up a dredging station with the flour in one bowl, the beaten egg in a second, and the pistachio mixture in a third.
Dredge each chilled brie cube in flour, dip in the egg, and then press firmly into the pistachio crust until fully coated.
Place the coated bites on a plate and freeze for 15 to 20 minutes; this prevents the cheese from melting too quickly when searing.
In a small saucepan over low heat, whisk together the raspberry preserves, honey, balsamic vinegar, and red pepper flakes until smooth and syrupy; keep warm.
Heat olive oil in a non-stick skillet over medium-high heat.
Sear the brie bites for about 45 to 60 seconds per side until the pistachio crust is golden and fragrant, and the cheese is just starting to soften.
Arrange the bites on a platter, drizzle generously with the warm raspberry honey glaze, and garnish with chives, extra pistachios, and flaky salt.
Nutritional Info (per serving, serves 4)
Calories: 360
Protein: 12g
Carbohydrates: 18g
Fat: 27g
Fiber: 2g
Sugar: 14g
Sodium: 410mg
