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Pistachio-Crusted Brie Bites with Raspberry Honey Glaze

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Mini baked brie rounds coated in crushed pistachios and drizzled with a warm raspberry-honey glaze—creamy, crunchy, and sweet appetizer bites ready in about 15 minutes.

Ingredients

Scale
  • 8 ounces brie, cut into 12 (about 1-inch) rounds
  • 1/2 cup shelled pistachios, finely chopped
  • 2 tablespoons panko breadcrumbs
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon honey
  • 1/4 cup fresh or frozen raspberries
  • 1 tablespoon honey (for glaze)
  • 1 teaspoon lemon juice
  • Salt, a pinch
  • Toothpicks or small phyllo cups (optional, for serving)

Instructions

  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a small bowl combine the chopped pistachios, panko breadcrumbs, melted butter, 1 tablespoon honey, and a pinch of salt; mix until evenly moistened.
  3. Cut the brie into 12 rounds (about 1-inch thick) and place them on the prepared baking sheet (or into small phyllo cups if using).
  4. Press the top of each brie round into the pistachio mixture so it adheres and forms a crust.
  5. Bake for 8–10 minutes, or until the brie is soft and beginning to ooze but not fully collapsed.
  6. While the brie bakes, make the raspberry-honey glaze: warm the raspberries with 1 tablespoon honey and 1 teaspoon lemon juice in a small saucepan over low heat, mashing until saucy; strain if a smoother glaze is desired.
  7. Remove the brie bites from the oven and drizzle each with the raspberry-honey glaze.
  8. Serve warm with toothpicks or on crostini or crackers.

Notes

1) For a smoother glaze, strain seeds from the raspberry sauce before drizzling. 2) If using pre-made phyllo cups, place the coated brie inside cups before baking to make serving easier. 3) To prevent over-softening, watch closely and remove when brie is just softened and starting to ooze.

Nutrition

Find it online: https://www.receipster.com/pistachio-crusted-brie-bites-raspberry-glaze/

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