For the Brie Bites:

8 oz Brie cheese, cut into 1-inch cubes

1/2 cup all-purpose flour

2 large eggs, beaten

1 cup panko breadcrumbs

1/2 cup shelled pistachios, finely chopped

1/2 tsp garlic powder

1/2 tsp paprika

1/4 tsp black pepper

2 tbsp olive oil

For the Raspberry Honey Glaze:

1 cup fresh raspberries

3 tbsp honey

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp cornstarch mixed with 1 tbsp water

Pinch of sea salt

For the Pistachio Topping:

2 tbsp shelled pistachios, roughly chopped

1 tsp fresh thyme leaves

For Garnish (optional):

Fresh raspberries

Fresh thyme sprigs

Lemon zest

Powdered sugar (light dusting)

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly brush it with olive oil.

In one shallow bowl, place the flour. In a second bowl, beat the eggs. In a third bowl, combine the panko breadcrumbs, finely chopped pistachios, garlic powder, paprika, and black pepper.

Coat each Brie cube in the flour, dip into the beaten eggs, then press firmly into the pistachio breadcrumb mixture until evenly coated.

Arrange the coated Brie bites on the prepared baking sheet and lightly drizzle or brush with the olive oil.

Bake for 8–10 minutes, or until the coating is golden and crisp and the Brie is soft inside.

Meanwhile, combine the raspberries, honey, lemon juice, lemon zest, and sea salt in a small saucepan over medium heat.

Cook for 4–5 minutes, gently crushing the raspberries with a spoon.

Stir in the cornstarch slurry and simmer for 1–2 minutes until the glaze thickens. Remove from the heat.

Transfer the warm Brie bites to a serving platter.

Drizzle generously with the raspberry honey glaze.

Sprinkle with the chopped pistachios and fresh thyme.

Garnish with fresh raspberries, lemon zest, and a light dusting of powdered sugar if desired. Serve immediately while warm.

Nutritional Info (per serving, serves 6)

Calories: 328

Protein: 11 g

Carbohydrates: 24 g

Fat: 22 g

Fiber: 2 g

Sugar: 13 g

Sodium: 342 mg