🥜 Pistachio-Crusted Brie Bites with Raspberry Honey Glaze
Creamy Brie, crunchy pistachios, and sweet-tart raspberry honey come together in these elegant little appetizers. Perfect for parties, holidays, or a quick appetizer board.
Ingredients
Brie Bites
1 wheel Brie cheese (8 oz / 225 g), cut into 1-inch cubes
½ cup crushed pistachios (60 g)
1 tbsp olive oil (15 ml)
12–16 mini phyllo cups or sturdy crackers
Fresh thyme, optional
Extra chopped pistachios, for garnish
Raspberry Honey Glaze
2 tbsp raspberry preserves
1 tbsp honey
1 tsp lemon juice, optional
Instructions
Preheat the oven: Heat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Prepare the pistachios: Place the crushed pistachios in a shallow bowl. Lightly brush each Brie cube with olive oil, then gently roll or press it into the pistachios so the cheese is coated on the sides.
Fill the cups: Place the mini phyllo cups on the prepared baking sheet. Put one pistachio-coated Brie cube into each cup. If using crackers, arrange them on the baking sheet and place a Brie cube on top.
Bake: Bake for 7–10 minutes, just until the Brie becomes soft and melty and the pistachios are lightly toasted. Watch carefully so the cheese doesn’t completely melt away.
Make the glaze: While the Brie bites bake, combine raspberry preserves, honey, and lemon juice in a small saucepan. Warm over low heat for 1–2 minutes, stirring until smooth. You can also microwave the mixture for about 15–20 seconds.
Glaze: Remove the Brie bites from the oven and immediately drizzle a small amount of raspberry honey glaze over each one.
Garnish: Sprinkle with extra chopped pistachios and a few fresh thyme leaves, if desired.
Serve: Let cool for 2–3 minutes, then serve warm.
✨ Tips
Don’t overbake: Brie melts quickly, so keep an eye on the bites.
For extra crunch, toast the pistachios for 3–5 minutes at 350°F (175°C) before crushing them.
A tiny sprinkle of flaky sea salt beautifully balances the sweet raspberry glaze.
For a festive presentation, add a fresh raspberry or small thyme sprig to each bite.
Makes: 12–16 bites
Prep time: 10 minutes
Cook time: 7–10 minutes
Total time: About 20 minutes
