Friday Night Bites: Driscoll's Moments Cooking Demonstration

Tonight I am excited to be joining my first virtual cooking/tasting event! Driscoll's berries is using social media to host a live cooking demonstration with Chef Rick Rodgers of Williams-Sonoma and Bon-Appetit fame.  In preparation and support of the event I am preparing the Brie with Honeyed Raspberries and Pistachios. I am sure it won't look as beautiful as the picture as the photo Driscoll's provided, but I have no doubt it will be delicious. You can register for the event at www.driscollsmoments.com and Tweet tonight's hashtag #DriscollsMoments. Below is the recipe for the brie and hope to Tweet you later!

Holiday Warm Brie with Honeyed Raspberries and Pistachios

Prep Time: 10 minutes Cook Time: 15 minutes Servings: 4 to 6

Number of Ingredients: 7

1/2 cup (2 ounces) shelled pistachios

1 wheel (13.3 ounces) ripe Brie, box reserved, top rind sliced off,

cheese chilled

1/4 cup honey

1 tsp. balsamic vinegar

1/2 tsp. finely chopped fresh rosemary

1 package (6 ounces or 1 1/4 cups) Driscoll’s Raspberries

Water crackers or baguette slices for serving

Preheat the oven to 350˙F. Spread the pistachios on a rimmed baking sheet. Bake, stirring

occasionally, until lightly toasted and fragrant, about 10 minutes.

Transfer to a plate.

Place Brie, in its box, on baking sheet. Bake until warm and the top

is softened, but not until cheese is oozing, about 15 minutes.

Transfer cheese in box to serving platter.

Stir honey, vinegar, and rosemary in a medium skillet over medium

heat just until warm. Add raspberries and pistachios and gently fold

in with a rubber spatula.

Pour raspberry mixture over warm cheese. Serve at once, with the

crackers for spreading.