Moogarita Glazed Baked Brie with Citrus Pistachio Crostini

Moogarita Glazed Baked Brie with Citrus Pistachio Crostini

A party-ready, oven-baked wheel of Brie topped with warm Triple Berry Moogarita Jam, zesty citrus, and crunchy pistachios. Sweet, smoky, tart, and spicy notes from the jam pair with honeyed cheese and crisp crostini for a vibrant appetizer that is easy to assemble and gorgeous on the table.

Ingredients

• 1 (8-ounce) wheel of Brie, rind intact
• 1/3 cup Triple Berry Moogarita Jam
• 1 teaspoon freshly squeezed lime juice
• 1 teaspoon orange zest
• 1 tablespoon honey
• 2 tablespoons finely chopped roasted, unsalted pistachios
• 1 teaspoon finely chopped fresh cilantro or flat-leaf parsley (optional, for brightness)
• Freshly ground black pepper, to taste
• 1 small baguette, thinly sliced on the diagonal (about 20 slices)
• 2 tablespoons olive oil
• Sea salt, a pinch for crostini
• Optional garnish: thin lime wedges, extra pistachios, microgreens

Instructions

1. Preheat oven to 350°F (175°C). Line a small baking sheet with parchment paper or use a ceramic tart dish that fits the Brie snugly.
2. Prepare the crostini: place baguette slices on a baking sheet, brush lightly with olive oil and sprinkle with a pinch of sea salt. Bake 6 to 8 minutes until just golden and crisp. Remove and let cool. Alternatively, toast under the broiler, watching closely so they do not burn.
3. Make the Moogarita glaze: in a small bowl combine the Triple Berry Moogarita Jam, lime juice, orange zest, and honey. Stir until smooth and glossy. Taste and adjust: add a few more drops of lime if you want more tartness or a touch more honey if you prefer sweeter glaze.
4. Place the Brie on the prepared baking sheet or in the tart dish. Spoon the jam glaze evenly over the top of the wheel, letting some drip toward the sides but keeping the bottom mostly free.
5. Sprinkle the chopped pistachios over the jam-topped Brie, pressing gently so they adhere. Add a grind of black pepper. If using, sprinkle the chopped cilantro or parsley for color and fresh herb contrast.
6. Bake the Brie for 10 to 12 minutes, until the cheese is softened and just starting to ooze but not fully collapsed. Remove from oven and let rest 2 minutes.
7. Transfer to a serving board. Arrange crostini around the wheel. Garnish with extra pistachios, lime wedges, and microgreens for a bright, festive presentation.
8. To serve: encourage guests to break the rind with a small knife or spoon out warm Brie onto crostini and top with extra jam from the jar if desired.

Notes

• For a quicker no-bake version, place the jam glaze on the Brie and serve at room temperature. Warm crostini separately and assemble when ready to serve.
• Swap pistachios for toasted almonds or pecans if preferred. For extra heat, add a light dusting of smoked paprika before serving to echo the jam s chipotle and jalapeño notes.
• Make-ahead: toast crostini a day ahead and store in an airtight container. Prepare jam glaze and pistachios and refrigerate separately; assemble and warm Brie 10 minutes before serving.