Restaurant Recipes

Sierra Pointe Pinnacle Pistachio-Crusted Brie Salad

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  • 4 wedges brie
  • 1/3 pound pistachios
  • 3 eggs, whisked
  • 1 cup flour
  • 2 pints fresh strawberries, cleaned and hulled
  • 1 teaspoon black peppercorns
  • 1/2 cup balsamic vinegar
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup honey
  • 4 servings mixed greens or baby spinach
  • 4 slices pita bread, grilled
  • Flour for dusting


  1. Coat brie wedges in flour. Dip brie wedges in egg, then roll in pistachios. Pan-fry the brie until golden brown.
  2. In a blender, combine 1 pint strawberries, peppercorns, vinegar, olive oil and honey; process until peppercorns are lightly cracked and mixture is emulsified.
  3. Slice remaining strawberries.
  4. Sprinkle strawberry slices over baby greens.
  5. Place a wedge of brie on each salad.
  6. Dress with strawberry mixture.
  7. Serve with grilled pita bread.


Chef Dale Schall, Sierra Pointe Restaurant, Phoenix, Arizona -

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