Baked brie with raw honeycomb & toasted pistachios recipe

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  • Yield: 6 Servings


  • One 6- to 8-oz [170- to 230-g] round of Brie cheese
  • One 6-oz [170-g] chunk of raw honeycomb, cut into bite-size pieces
  • ½ cup [70 g] shelled, salted pistachios, chopped
  • Assorted crackers for serving
How to Make It
  1. Preheat the oven to 350°F [180°C]. Line a baking sheet with parchment paper. Remove the Brie from its packaging and, using a sharp knife, score the rind on top in a crisscross pattern, spacing the cuts about 1 in [2.5 cm] apart. Place the cheese on the baking sheet and bake until the top is soft and weepy, 20 to 25 minutes.
  2. Remove the cheese from the oven and immediately arrange the honeycomb pieces on top. (The heat of the cheese will soften the honeycomb a bit.) Transfer the Brie to a serving plate or platter and sprinkle with the chopped pistachios. Serve warm, with crackers.

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