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Panfried Brie with Pistachios and Rosemary Hot Honey

Sweet honey, herbaceous rosemary, and hot chiles form a love triangle that’s also the perfect foil against the rich, creamy Brie and texture of the panko and pistachio crunch. I’ve never met anyone who’s 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



  • 1⁄3 cup roasted and salted pistachios, shelled
  • 1⁄3 cup panko bread crumbs 1⁄2 teaspoon kosher salt
  • 1⁄4 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
  • 1⁄4 cup Rosemary Hot Honey (recipe follows)
  • Sliced baguette or crostini, for serving


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


  • 3⁄4 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.

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