🛒 Ingredients (12–14 bites)

For the Brie Bites

• 8 oz wheel of brie, cold (easier to cut)
• ½ cup finely crushed pistachios
• 2 tbsp almond flour or bread crumbs (helps crisp)
• 1 egg, beaten (or 2 tbsp Greek yogurt for coating)
• ¼ tsp salt
• ¼ tsp black pepper
• ¼ tsp smoked paprika (optional, but amazing)

Fig Honey Glaze

• 2 tbsp honey
• 1½ tbsp fig jam
• 1 tsp lemon juice
• Small splash of warm water (to thin)

Optional Protein Boost Dip

(Makes them even more filling)

• ⅓ cup Greek yogurt
• 1 tbsp honey
• ½ tsp vanilla
• 1 tsp lemon zest
• Pinch of salt

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🔪 Instructions

1. Prep Your Brie

1. Freeze the brie for 15 minutes so it firms up.
2. Slice into small cubes or wedges (about 1-inch pieces).

2. Set Up the Coating Station

• Bowl 1: Beaten egg (or Greek yogurt coating).
• Bowl 2: Crushed pistachios + almond flour + salt + pepper + paprika.

3. Coat the Brie

1. Dip each brie piece into egg (or yogurt).
2. Roll in pistachio mixture, pressing gently so it sticks.
3. Place on parchment-lined tray.

4. Cook the Bites

Option A: Air Fry (best)

• Preheat to 375°F (190°C).
• Air fry 5–7 minutes, until pistachios are golden and brie is soft inside.

Option B: Bake

• Bake at 400°F (205°C) for 8–10 minutes.

5. Make the Fig Honey Glaze

1. Mix honey + fig jam + lemon + 1–2 tsp warm water.
2. Stir until glossy and pourable.

6. Serve

• Drizzle warm bites with the fig honey glaze.
• Add a swipe of the Greek-yogurt dip if using.
• Garnish with extra pistachio crumbs or a tiny thyme leaf.

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🍽 Nutrition Estimate (per bite, approx.)

(Assumes 12 bites using brie + pistachios only)

• Calories: ~70–90
• Protein: 3–4 g
• Carbs: 3–5 g
• Fat: 6–8 g

With the Greek yogurt dip, add +2–3 g protein per serving.