Company arriving shortly, and you haven’t prepared any apps? This Baked Brie with Honey and Crushed Pistachios is the answer. Think about it – savoury brie softened just enough to meld perfectly into the sweetness of honey. Delicious. And then you add the texture of crushed pistachios on top, just to take it up another notch!
You’re probably wondering how this works. It can’t possibly be as simple a wheel of brie, warmed until molten, with honey drizzled, and pistachios sprinkled on top. Can it? Yes. Yes, it can.
I honestly don’t know who first thought up the idea of baking brie with honey. It’s such a simple thing, but the honey just brings out such a wonderful depth of flavour. So, drizzle on that honey, honey!
I can call you “honey”, can’t I? What else would I call someone as sweet as you?
Okay, you’re right. It’s weird.
I’m sorry, bestie. (But we never would have known had I not tried!)
Baked Brie with Honey…and really, most, just about, any nut works, actually.
The heading above kinda says it all, bestie. Don’t shy away if pistachios aren’t your thing, or in case you happen to have almonds at home. Most nuts will work fairly well in this recipe.
In fact, I had originally planned to write this as a Baked Brie with Honey and Pine Nuts recipe…but ultimately, I felt that the higher price tag of pine nuts doesn’t really add enough to this recipe. I’ve tried it with almonds slivers, and coarsely chopped honey-roasted peanuts…both were fantastic.
And while we’re talking about substitutions, you can absolutely swap out the honey with agave syrup or pure maple syrup for some fun variations.
What to Serve with Baked Brie (and Honey) – Pairing Suggestions
- Pita bread
- In this post, I use these Kii Naturals Crisps with Apricot, Orange and Almonds (Heads up! This is an affiliate link.).
Tips for the best Baked Brie experience
- You don’t need to use a super fancy/expensive wheel of brie. In fact, younger brie (as opposed to that artisanal aged stuff) has a more delicately-flavoured rind. The rind from an aged brie will taste much stronger…possibly, overpoweringly so!
- You do need to score the top rind. This will make sure that regardless of the rind’s thickness, you will get a melty delicious brie once it’s out of the oven. (It also lets heat escape so you brie doesn’t splatter all over the place!)
- Double or triple-cream brie will melt best when baked!
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Very little effort, great results! That’s what this baked appetiser recipe was all about. If you tried it, please do comment below and let me know what you thought! Or tell me what other variations you use! Don’t forget to follow me on Facebook, Pinterest, Instagram and Twitter. Or just sign up to be a part of my mailing list.