mini round brie(4.40 ounces/125 grams, see note 1)
¼cupdried cranberries(30 grams)
4dried apricots
¼cupshelled pistachios(25 grams)
¼cupfresh cilantro(loosely packed, 5 grams, see note 2)
black pepper(freshly cracked to taste)
honey(a drizzle or to taste, see note 3)
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Instructions
Finely chop dried cranberries, dried apricots, pistachios and fresh cilantro. Set aside.
Cut the brie in half horizontally. Then, cut each half into quarters and each quarter in half to get 16 pieces.
Stick a toothpick into each wedge. Take the wedge by the toothpick and dip it in the chopped mixture. Repeat with the rest of the brie wedges.
Transfer in an airtight container or serving plate and cover with plastic wrap. Refrigerate for up to 1 hour before serving.
When ready to serve, season with freshly cracked black pepper and drizzle with honey.
Notes
The regular size brie (about 8 ounces/240 grams) will work as well. It is possible to use camembert instead of brie. However, keep in mind it is a stronger/sharper cheese that might not be to everyone’s liking.
Fresh cilantro (coriander) can be substituted with fresh parsley.
Tip: Drizzle with hot honey for the extra kick!
Use toothpicks for the mini brie. For the larger brie (8 ounces/240 grams) version it is better to use cocktail sticks or wooden skewers/sticks that are slightly stronger.
Make ahead: You can prepare these the night before serving. They will change their texture from being extremely soft to firm-ish. The longer they sit in the fridge, the firmer they become. Store in an airtight container to avoid drying out!