PISTACHIO & PEPPERCORN-COATED BRIE

--Nicole Bingham

This is a very festive holiday appetizer.

1 round of Brie cheese

¾ cup roasted salted pistachio nuts, finely chopped

¼ cup Craisins, finely chopped

1 teaspoon olive oil

2 teaspoons finely chopped fresh rosemary

Small sprigs of fresh rosemary for garnish

Combine nuts, Craisins, olive oil, and finely chopped rosemary.  Coat Brie with mixture and chill for 15 minutes.  If desired, slice into small wedges and garnish with rosemary sprigs.  Prepare in a large round or individual slices for spreading on crackers.