I love pistachios and I love hot honey. My idea of heaven is to combine pistachios and hot honey in a lovely spread to serve on buttered, toasted baguette slices. The addition of Olivelle sweet cream butter infused olive oil adds a buttery flavor to this creamy spread.
Whipped Brie with Fig Jam, Pistachios and Hot Honey
Equipment
- 1 Electric mixer
- 1 decorative pie plate
Ingredients
- 8 ounces Brie, rind removed (scrape as much of the rind off as possible and cut off very thin slices of the rind that remains)
- 8 ounces marscapone cheese
- 3 tablespoons heavy cream
- 1 tablespoon Olivelle sweet cream butter infused olive oil
- 2 cups Bonne Maman fig preserves
- 1 cup shelled pistachios, toasted and finely chopped (to toast pistachios, preheat oven to 350 degrees Fahrenheit. Place pistachios on a baking tray and bake approximately 2 minutes. Watch carefully so they do not burn.)
- 4 tablespoons AR's Hot Southern Honey
- Buttered, toasted baguette slices and flatbread crackers for serving
Instructions
- Place brie and marscapone cheese in bowl of electric mixer. Add cream and sweet cream butter infused olive oil. Using beater attachment, mix on low speed for a few seconds, then increase speed to medium high and beat for 1 minute.
- When brie mixture is beaten until smooth (there may be a few small lumps in the mixture), spread it evenly in a decorative pie plate. Cover with plastic wrap and place in refrigerator for 15 minutes.
- Remove pie plate from refrigerator and spread fig jam over the brie mixture.
- Sprinkle chopped pistachios over the fig jam.
- Drizzle hot honey over pistachios.
- Cover and place in refrigerator. Allow brie to sit at room temperature for 30 minutes before serving.
