The Vegan Pistachio-Crusted Brie Bites with Raspberry Honey Glaze are delicious and easy to prepare. These bites contain two grams of fiber and 115 calories per serving. Takes 30 minutes to prepare this appetizer. We made them with vegan brie-style cheese, unsalted pistachios, breadcrumbs, all-purpose flour, vegan milk, seasoning, olive oil, raspberries, maple syrup, lemon juice, cornstarch, lemon zest, and thyme leaves. Preparing these bites is so easy because the instructions are clear. Pair them with arugula salad, dried apricots, vegan crackers, raspberry lemonade, pear walnut salad, or crispy potato bites. Include these Vegan Pistachio-Crusted Brie Bites with Raspberry Honey Glaze in the container and store for three days.
STATS:
- Total time: 30 minutes
- Serving size: 2 bites
- Cooking time: 15 minutes
- Diet: Vegan
- Calories: 115 kcal
- Serving: 12
- Course: Appetizer
- Preparation time: 15 minutes
- Cuisine: American
EQUIPMENT:
- Baking sheet
- Small mixing bowls
- Shallow bowl
- Spoon
- Pastry brush
- Knife
- Baking paper
- Small saucepan
- Cutting board
- Food processor
- Wire rack
INGREDIENTS:
PISTACHIO-CRUSTED BRIE BITES:
- Quarter tsp dried thyme
- 12 ounces vegan brie-style cheese
- Half cup shelled unsalted pistachios
- 1/3 cup plain vegan breadcrumbs
- 2 tbsp all-purpose flour
- Half tsp garlic powder
- 1/3 cup unsweetened vegan milk
- Quarter tsp salt
- 1 tbsp olive oil
- Quarter tsp black pepper
RASPBERRY HONEY GLAZE:
- One cup raspberries
- 2 tbsp pure maple syrup
- One tbsp lemon juice
- 1 tsp cornstarch
- Half tsp lemon zest
- 1 tbsp water
FOR GARNISHING:
- One tbsp thyme leaves
- 2 tbsp chopped pistachios
- One tbsp raspberries
INGREDIENT NOTES:
VEGAN BRIE-STYLE CHEESE:
- It is the creamy center of the bites that becomes soft when we heat them. Cut the cheese into equal pieces to cook the bites at the same time. You may use a firm vegan cream cheese as per your preference.
PISTACHIOS:
- They include the main crunch and attractive green color to the bites. Unsalted pistachios give a controlled salt level to the recipe. You may use almonds as an alternative.
VEGAN BREADCRUMBS:
- These breadcrumbs make the crispy outer coating of the bites. Plain breadcrumbs work well as the pistachios and herbs give most of the taste. You may use panko breadcrumbs as another choice.
ALL-PURPOSE FLOUR:
- It makes a dry surface that stick the vegan milk and pistachio mixture well. You may use gluten-free all-purpose flour if you want a gluten-free version.
LEMON JUICE:
- This juice makes the raspberry glaze bright and maintains the sweetness. Lemon juice gives the best taste to the bites. Lime juice is a good substitute to use.
INSTRUCTIONS:
- Warm the oven to 400°F and include baking paper on the sheet.
- Chop the pistachios finely in the food processor and put the pistachios in the bowl.
- Mix breadcrumbs, flour, black pepper, garlic powder, salt, and thyme.
- Cut the vegan brie into 24 small pieces and keep the pieces chilled till we coat them.
- Include vegan milk in the shallow bowl and dip each piece in it, then press gently in the pistachio mixture.
- Coat all sides well and put the coated pieces on the sheet.
- Drizzle olive oil lightly on the pieces and bake them for 15 minutes.
- Cook raspberries, lemon zest, maple syrup, and lemon juice in the small saucepan for five minutes on medium-low flame.
- Stir the ingredients and gently crush the raspberries with the spoon.
- Mix one tbsp water with cornstarch in a small bowl and cook it for 2 minutes in the raspberries.
- Take the bites from the oven and cool them for 5 minutes.
- Lastly, add a spoonful of raspberry glaze to the bites, then sprinkle chopped pistachios and thyme on top.
SERVING SUGGESTIONS:
HOLIDAY:
- Cranberry Walnut Crostini
- Stuffed Mushrooms
- Vegan Stuffed Dates
- Roasted Garlic Crostini
PARTY:
- Vegan Spinach Puffs
- Mini Vegetable Spring Rolls
- Crispy Potato Bites
- Vegan Bruschetta
CHARCUTERIE BOARD:
- Fresh Grapes
- Apple Slices
- Pear Slices
- Vegan Crackers
- Dried Apricots
- Marinated Olives
SIDES:
- Arugula Salad
- Pear Walnut Salad
- Mixed Berry Salad
- Lemon Herb Salad
DRINKS:
- Sparkling Apple Cider
- Raspberry Lemonade
- Cranberry Spritzer
- Sparkling Water with Berries
TIPS:
- Keep the cheese cold, so it becomes easy to cut and coat without getting too soft.
- Avoid baking the bites too much so the cheese does not spread and to get better results.
- Include glaze at last to keep the pistachio coating crispy.
- Chop the pistachios finely into smaller pieces so they stick better and give an even crust to the bites.
STORAGE INFORMATION:
FRIDGE:
- Place the cooled bites in the container and store the bites and raspberry glaze in separate containers for three days.
FREEZER:
- Freeze the bites, including raspberry glaze, for one month.
FAQs:
Can I prepare these bites in the air-fryer?
- Yes, you may air-fry them for 9 minutes at 375°F.
What makes the coating fall off?
- Too wet cheese or not firmly pressing the coating often causes it to fall off. Dip the cheese in vegan milk and press the pistachio mixture gently on all sides for better results.
Can I make this glaze earlier?
- Yes, you may prepare the raspberry glaze three days early and chill it in the container.
How can I make this recipe nut-free?
- You may replace the pistachios with sunflower seeds for a nut-free version.
Can I include frozen raspberries in this dessert?
- Yes, frozen raspberries give a better result, and you may add them without even thawing.
Is maple syrup good to use instead of honey?
- Yes, maple syrup works well for vegan recipes and gives a pleasant taste to the raspberry glaze.
NUTRITIONAL INFORMATION:
Calories: 115 kcal
Net carbs: 7.5 g
Iron: 0.8 mg
Total carbs: 9.5 g
Vitamin A: 185 IU
Fiber: 2 g
Calcium: 35 mg
Protein: 4 g
Sodium: 145 mg
Potassium: 95 mg
