Girls weekend was another smashing success complete with new puppies, a 90s dance party, and every type of cheese and wine.

This year, for our 9th annual trip, we went down to Charlottesville, Virginia to see our friend’s amazing new house. She lives just outside of the city nestled between a hub of stunning wineries and on Sunday we drove around tasting local reds and whites.  I’d never had viognier before and was pleasantly surprised with its crisp and refreshing flavor. (Too bad you can’t bring wine home on the airplane!)

For our annual girls weekend we always cook some meals as it allows us to spend the most possible minutes cuddled up on couches, covered in blankets, catching up and reminiscing. It’s such a blessing to have friends where we can just pick up where we last left off and I appreciate that more and more each year.   In the past we’ve made seafood risotto, Garlic Knots, Caprese Toothpicks, Shakshuka and this year we made this beautiful baked brie! (Ok, I know I am going to get some grief here – I actually had no part in the making of this dish… only eating… but it was too beautiful not to post and remember!)

This brie was spectacular and worked for our vegetarian and gluten free crowd. The salty pistachios merged perfectly with the dried berry mix that included cranberries, strawberries, blueberries, and cherries.  It is a perfect make-ahead appetizer that can be popped into the oven for a quick 6-7 minutes and served warm to please any crowd.   

Sending love out to my ladies tonight.

Ingredients:

Note: These are approximations – follow your intuitions and pile yours up as you like!

• 1 wheel of brie
• Salted shelled pistachios (about 1/2 cup)
• Dried Berries (about 1/2 cup)
• 1-2 tablespoons of butter
• Honey (around 2-3 tablespoons)

Steps and Notes:

1. Prepare the brie by gently scraping off some of the paper. Place into an oven safe baking dish
   • Note: The brie will expand to the width of your pan, so a small to medium sized circular pan is ideal.  
2. In a saucepan, melt the butter, and gently saute the pistachios for a few minutes.
3. Then, cut the brie wheel in half. Place an even mixture of berries and pistachios onto the cheese then cover with the other half
4. Cover the brie wheel with the remaining berries and nuts.  
   • Note: It is OK to pack them in densely because the cheese will spread out a bit in the oven.
5. Drizzle the whole dish with honey
6. Bake in a 350 degree oven for about 7 minutes
7. Enjoy warm!

Thoughts for Next Time:

• Use salt and pepper pistachios
• Cover in a pastry shell