Food Blog - Best Food Blogs - Gourmet Food Blog
THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.



TIP OF THE DAY: Toast The Nuts

Toasted nuts are a versatile ingredient to add dimensions of flavor with a simple sprinkle.

Numerous green salad, fruit salad and side dish recipes call for toasted nuts. You can also add them to pasta, rice, soup and vegetable dishes, and as plate garnishes. They’re a delicious topping for French toast, pancakes and waffles.

Toasting takes the bite out of walnuts and adds mellow dimensions of flavor to any variety of nut. It can also crisp up older nuts that have gotten soft.

When served as a cheese condiment, warming the nuts brings out the lushness of the cheese, while the salt and crunch of the nuts offer a delightful contrast.

So if you’re looking for something special for Father’s Day, consider a cheese course of Brie or Camembert with toasted pistachios. (Don’t want such a rich cheese? Find another in our Gourmet Cheese section.

 

Enjoy a cheese course of a wedge of Brie or Camembert with toasted pistachio nuts. Photo courtesy Wisconsin Milk Marketing Board.

 

RECIPE: BRIE OR CAMEMBERT WITH WARM PISTACHIOS

Ingredients

  • Camembert, Baby Brie or slice of large wheel of Brie
  • Roasted pistachios, shelled and lightly salted
  •  
    Preparation

    1. Set cheese at room temperature 45 minutes before serving.

    2. Preheat oven to 200°F.*

    3. Spread pistachios on an ungreased cookie sheet. Toast in oven for 10 to 15 minutes. Serve warm with cheese.

    Beyond pistachios, here’s how to toast nuts for all occasions, in the oven or on the stovetop.
     
    *Note: Most nuts are larger than pistachios, so can be toasted at 350°F.
     
    MORE

    Cheese Condiments For Every Occasion

    The Difference Between Brie & Camembert

      





    Related Food Videos: For more food videos, check out The Nibble's Food Video Collection.

    Leave a Comment



    © Copyright 2005-2016 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.