Description
Crispy, creamy, and sweet-spicy: these baked Camembert bites are coated in crushed pistachios and panko, then drizzled with a homemade raspberry hot honey. Perfect as an appetizer or party snack.
Ingredients
Scale
- For the Camembert Bites:
- 1 (8 oz) wheel Camembert cheese, cut into 24 bite-sized cubes
- 1/2 cup shelled pistachios, finely crushed
- 1/2 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying (or nonstick spray for baking)
- For the Raspberry Hot Honey:
- 1/2 cup honey
- 1/4 cup fresh or frozen raspberries (or 2 tbsp raspberry jam)
- 1 teaspoon red pepper flakes (or to taste)
- 1 teaspoon apple cider vinegar
- For Garnish (optional):
- Fresh raspberries
- Flaky sea salt
- Fresh mint leaves
Instructions
- Prepare the Raspberry Hot Honey: In a small saucepan, combine honey, raspberries, red pepper flakes, and apple cider vinegar. Bring to a gentle simmer over medium heat, then reduce heat to low and cook for 5-7 minutes, mashing the raspberries with a spoon. Strain through a fine-mesh sieve into a bowl, discarding solids. Set aside to cool slightly.
- Prepare the Breading Station: In a shallow bowl, mix the crushed pistachios and panko breadcrumbs. In a second shallow bowl, place the flour seasoned with salt and pepper. In a third bowl, whisk the eggs.
- Coat the Cheese: Working in batches, dip each Camembert cube first into the flour, shaking off excess. Then dip into the beaten eggs, letting excess drip off. Finally, roll in the pistachio-panko mixture, pressing gently to adhere. Place coated bites on a parchment-lined baking sheet. Refrigerate for at least 15 minutes to firm up (this helps prevent cheese from oozing during cooking).
- Cook the Bites: For frying: Heat 1 inch of vegetable oil in a deep skillet to 350°F (175°C). Fry bites in batches (do not crowd) for 1-2 minutes per side, until golden brown. Transfer to a paper towel-lined plate. For baking: Preheat oven to 425°F (220°C). Lightly spray the coated bites with nonstick spray. Bake for 8-10 minutes, flipping halfway, until golden and cheese begins to soften. Do not overbake or the cheese will leak.
- Serve: Arrange the hot Camembert bites on a platter. Drizzle generously with the raspberry hot honey. Garnish with fresh raspberries, flaky sea salt, and mint leaves, if desired. Serve immediately while warm and gooey.
Notes
If the cheese cubes seem too soft to handle, freeze them for 10 minutes after cutting. For a milder heat, reduce or omit the red pepper flakes. The raspberry hot honey can be made up to a week ahead and stored in the refrigerator; warm slightly before using. These bites can also be made air-fryer: cook at 375°F (190°C) for 6-8 minutes, shaking halfway.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Method: Appetizer
- Cuisine: American
Nutrition
- Calories: 165
- Sugar: 8 g
- Fat: 10 g
- Carbohydrates: 14 g
- Protein: 6 g