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Baked Brie with Cayenne-Candied Pistachios

Baked Brie with Cayenne-Candied Pistachios
Baked Brie with Cayenne-Candied Pistachios
Total time:


  • 1 loaf of sourdough bread
  • 8 oz. wheel of Brie cheese
  • 1 cup pistachios, shelled
  • 1/2 tsp. cayenne
  • 1 Tbsp. brown sugar
  • 2 Tbsp. butter, melted
  • 1/4 raspberry preserves


  1. Slice the top off of the sourdough loaf. Remove bread from the center.
  2. Remove the rind from the wheel of Brie and place inside the sourdough “bowl.”
  3. Toss the pistachios with cayenne, sugar and butter. Place into a baking sheet prepped with nonstick spray.
  4. Place the top back onto the sourdough bowl.
  5. Place brie-filled sourdough bread onto the baking sheet.
  6. Bake pistachios and sourdough bread bowl at 400°F for 15 minutes.
  7. Remove from the oven and take off the sourdough cap. Sprinkle with pistachios and drizzle with raspberry preserves. Serve warm.

Baked Brie with Cayenne-Candied Pistachios

By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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