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Impress your friends at your next dinner party with this delicious baked brie. To help the cheese keep its shape during baking, be sure it is chilled before baking.
1/2 Cup shelled pistachios
1/4 Cup honey
1 Teaspoon balsamic vinegar
1/2 Teaspoon finely chopped fresh rosemary
1 Punnet Driscoll's Raspberries
1 wheel ripe Brie, box reserved, top rind sliced off, cheese chilled
Water crackers or baguette slices for serving
Preheat oven to 175°C.
Spread the pistachios on a rimmed baking sheet. Bake, stirring occasionally, until lightly toasted and fragrant, about 10 minutes. Transfer to a plate.
Meanwhile, place Brie, in its box, on baking sheet. Bake until warm and the top is softened, but not until cheese is oozing, about 15 minutes. Transfer cheese in box to serving platter.
Stir honey, vinegar, and rosemary together in a medium skillet over medium heat just until warm. Gently fold in raspberries and pistachios with a rubber spatula.
Pour raspberry mixture over warm cheese. Serve at once, with crackers for spreading.