Whipped Brie with Fig Jam, Pistachios and Hot Honey

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

Prep Time 20 minutes
45 minutes
Total Time 1 hour 5 minutes
Course Appetizer
Servings 8 servings


  • 1 Electric mixer
  • 1 decorative pie plate


  • 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


  • 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.

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