Sweet honey, herbaceous rosemary, and hot chiles form a love triangle thatโs also the perfect foil against the rich, creamy Brie and texture of the panko and pistachio crunch. Iโve never met anyone whoโs said no thanks to this one! (Except for the ones with nut allergies, so I often make a second one without the pistachios.) I always make triple the amount of Rosemary Hot Honey to keep around so I can drizzle it on everything from pizza to avocado toast. So damn good! I also have been known to add a cup of pitted mixed olives to the pan after the Brie, tossing them until they are warm, and then surround the cheese with the olives. Sometimes too much is never enough! – Carissa Stanton
SERVES 4 TO 6 / TOTAL TIME: 25 MINUTES
Ingredients
- 1โ3 cup roasted and salted pistachios, shelled
- 1โ3 cup panko bread crumbs 1โ2 teaspoon kosher salt
- 1โ4 teaspoon freshly ground black pepper
- 1 large egg, beaten
- 1 (10-ounce) wheel Brie (or Camembert or similar washed rind cheese)
- 3 tablespoons extra-virgin olive oil
- 1โ4 cup Rosemary Hot Honey (recipe follows)
- Sliced baguette or crostini, for serving
Directions
In a mini food processor or spice grinder, pulse the pistachios in 5-second intervals, until chopped, 10 to 15 seconds, taking care not to overprocess the nuts into a fine powder. Transfer the nuts to a wide shallow bowl and stir in the panko, salt, and pepper and evenly combine.
Add the beaten egg to a wide shallow bowl and set next to the bowl of pistachio bread crumbs. Dip the cheese in the beaten egg, coating all sides, and then dip and gently press the cheese into the breading mixture.
Heat the olive oil in a small skillet set over medium heat. When the oil begins to sizzle, add the cheese and cook until golden brown on both sides and soft in the center, about 3 minutes per side. Make sure to cook the outer ring of the cheese. Reduce the heat if the bread crumbs are beginning to darken too quickly. Transfer the cheese to a serving plate.
Add the honey to a microwave-safe bowl and microwave for 10 to 20 seconds until warm.
Using a honey dipper or small spoon, drizzle the Brie with the honey and serve immediately with the sliced baguette.
Rosemary Hot Honey
MAKES 3โ4 CUP
- 3โ4 cup honey
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon red chile flakes
In a small bowl, combine the honey, rosemary, and chile flakes. If not using right away, store refrigerated in a tightly sealed jar for up to 2 weeks.
Excerpted fromย SERIOUSLY,ย SOย GOOD: Simple Recipes for a Balanced Life. Copyright @ 2024 by Carissa Stanton.ย Photography Copyright ยฉ 2024 by Alanna Hale. Reproduced by permission of Simon Element, and imprint of Simon & Schuster. All rights reserved.
