What’s Cooking in Gail’s Kitchen? Bright Ideas: Raspberry Pistachio Brie! If you need a reason to make an appetizer, read on. It works beautifully as Brie for brunch, a romantic “date night” for two, or a festive dessert while sipping on espresso. Think about it. The cheese itself is so creamy, with a slight robust flavor. The skin can be chewy. Either you like it or you don’t. The raspberry jam has a remarkable sweetness that pairs well with the nuttiness of pistachios. Everyone wins.
RASPBERRY PISTACHIO BRIE
Ingredients:
8-ounce wheel of Brie cheese
1 tablespoon sea salt butter, softened
1/4 cup raspberry jam
1/4 cup pistachios, roughly chopped
Instructions:
Preheat oven to 350°. Unwrap the Brie wheel. Lightly score the top so the skin can absorb the ingredients. Transfer the wheel to an ovenproof dish. Spread the sea salt butter over the top of the cheese. Layer with dollops of raspberry jam. Sprinkle with chopped pistachios. Bake for 12-15 minutes, or until the cheese is melted and gooey. Remove baked Brie from the oven. Serve warm with slices of lightly buttered baguette toast.
Thank you, Gail, for this version of baked cheese! I just love it!
Joanna
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Cheese is always a good idea at my house. 🤔🍃🧀
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This sounds so good. I am thinking about Serving this with a Pinto Grigio as I comment!
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It’s a match made in Heaven. 🌟✨💫
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Sounds delicious
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It’s a wonderful way to pause and enjoy the moment. 💕🧀
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Absolutely
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I’m on my way over, don’t tell my husband he’s not supposed to eat cheese….
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My lips are sealed. 😜
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As I adore cheese count me too!
Joanna
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I’m thinking about doing a segment on cheeses. 🤔🍃
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I started a charcuterie post but never finished it!! You should do one on cheese I for one would love it!
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Good to know. I’ll start planning now. 🤔🍃🧀
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All I can say is: yes, please! 🙂
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I hear you and I understand. 🍃💕
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🙂
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Start prepping another – I’ll be on the next plane. YUM!!
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I. Love. Company. 🍃💕
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Have you had Espoisses cheese?? So stinky that it’s banned on some euro trains but, maaaaan, it’s a good creamy cheese (and the price reflects that).
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No. It’s not on my radar. What country is it from?
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France? I ‘m mot sure. I first had it at a local wine tasting… instantly addicted! But, seriously, it smells BAD.
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I like this description from The Art of Eating Magazine, “Époisses flavors are garlicky, fruity, mushroomy, with a touch of barnyard and just a little animal.” 🤣🤣🤣
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LOL!!!!
I don’t get himts of barnyard or animal but… okay.
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It’s kinda like when people describe the taste of wine….”like walking through a vineyard after an afternoon shower that rises like mist into thin air.” 🤣🤣🤣
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“It’s got great legs”… till you learn “legs” are the streaks running down the inside of the glass after you sip.
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🤣🤣🤣
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Another one I have to try. Awesome, Gail!
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Lately, cheese is calling my name. 🍃🧀
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I cannot even remember when it started calling mine… haha.
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Party here we come!
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It’s time! 👏👏👏
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Raspberry jam and brie is such a spectacular pairing.
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Sounds divine, enough on repeat. 🍃🧀
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You had me at brie. Yum!
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I take the rind because the hubs doesn’t care for it. 😋🌿
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This looks good! I’ve never heard of a combination of fruits and warmed cheese, but I would definitely try this at a function or if somebody offered.
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I’m seeing more of it as the weather cools. 🍃🧀🍒
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