A wheel of brie, warmed until molten and runny, then drizzled with honey and pistachios elevates any cheese plate. It's fondue without the pot.
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Appetizer, Cheese Plate
Servings: 6-8
Author: Emily Clifton - Nerds with Knives
Ingredients
16- to 8-ounce; 170 to 225g round Brie or Camembert cheese, slightly chilled (see note)
1/4cuplightly salted pistachios2 ounces; 60g, shelled and roughly chopped
2tablespoons30ml honey
Instructions
Preheat oven to 350°F (177°C). Using a sharp knife, score top rind of cheese in a crisscross pattern, spacing cuts about 1 inch apart.
If cheese came in a wooden container, place it back in container (without any other packaging), then set on a parchment-lined rimmed baking sheet. If it came in cardboard or other wrapping, place cheese directly on parchment-lined baking sheet, without any packaging. Bake until top is soft and runny, about 25 minutes.
Top with chopped pistachios and drizzle with honey. Let rest 5 minutes, then serve.
Notes
If possible, use a triple-cream Brie, which has a higher fat content that melts better.