Ingredients
For the Brie Bites
1 wheel brie cheese (8 oz), cut into bite-sized cubes
½ cup shelled pistachios, finely chopped
¼ cup panko breadcrumbs
2 tablespoons all-purpose flour
1 large egg, beaten
½ teaspoon black pepper
½ teaspoon dried thyme (optional)
For Cooking
½ cup vegetable oil (for shallow frying)
OR
Cooking spray (for baking method)
For the Raspberry Honey Glaze
½ cup fresh or frozen raspberries
3 tablespoons honey
1 tablespoon lemon juice
1 tablespoon water
½ teaspoon lemon zest
Directions
Chill the Brie
Place brie cubes in the freezer for 20–30 minutes to firm up. This helps prevent excessive melting during cooking.
Set Up Breading Station
Place flour in one bowl. Beat the egg in a second bowl. In a third bowl, combine chopped pistachios, panko breadcrumbs, black pepper, and thyme if using.
Coat the Brie
Dredge each brie cube in flour, dip into beaten egg, then press into the pistachio breadcrumb mixture until fully coated. For a thicker crust, repeat egg and pistachio coating once more.
Cook the Brie Bites
Frying Method:
Heat vegetable oil in a skillet over medium heat. Fry brie bites for 30–45 seconds per side until golden brown. Remove immediately to avoid over-melting. Drain on paper towels.
Baking Method:
Preheat oven to 400°F (200°C). Place coated brie bites on a lined baking sheet. Lightly spray with cooking spray. Bake for 8–10 minutes until golden and just softened inside.
Prepare the Raspberry Honey Glaze
In a small saucepan over low to medium heat, combine raspberries, honey, lemon juice, water, and lemon zest. Simmer for 5–7 minutes until raspberries break down and the glaze thickens slightly. Strain if a smoother sauce is desired.
Serve
Arrange warm brie bites on a serving plate. Drizzle with raspberry honey glaze or serve glaze on the side for dipping. Serve immediately while warm and creamy inside.