Blistered Shishito Peppers with Gooey Brie is the kind of appetizer that feels both luxurious and effortless. With just a handful of ingredients and under 20 minutes from start to finish, this dish delivers big flavor—smoky, charred shishito peppers nestled into warm, molten Brie, all ready to be scooped up with crusty bread or crackers. It’s a crowd-pleasing starter that looks impressive but couldn’t be easier to pull together.
How to Make Blistered Shishito Peppers with Gooey Brie
To make Blistered Shishito Peppers with Gooey Brie, start by preheating your oven to 425°F and lining a baking tray with parchment paper.
While the oven heats, wash and dry the shishito peppers. Heat a skillet over medium-high to high heat, add a teaspoon of olive oil, and toss in the peppers. Sauté them for about 4 to 5 minutes, turning occasionally until they’re evenly blistered on all sides.
Place two wedges of double cream Brie on the prepared baking tray and pile the hot peppers directly on top. Sprinkle everything with a pinch of flaky sea salt, then bake for 5 to 8 minutes, just until the Brie is soft and gooey. Garnish with chopped chives or chive blossoms and serve immediately with crusty bread and crackers.
Why Blistered Shishito Peppers with Gooey Brie Wins: Flavor, Fun & Effortless Style
This dish is a crowd favorite because it checks every box: fast, flavorful, and visually impressive. The smoky, slightly sweet flavor of blistered shishito peppers pairs perfectly with the luscious creaminess of melted Brie. It feels fancy without the fuss—ready in under 20 minutes with just a few ingredients. Plus, there’s a playful element to shishito peppers: while most are mild, about one in ten packs a surprising kick, making it a fun “pepper roulette” at the table. Whether you’re hosting a casual gathering or putting together a romantic date night board, this appetizer delivers on both taste and experience.
Blistered Shishito Peppers with Gooey Brie Ingredient Notes & Smart Substitutions
Shishito peppers are typically in season during summer and early fall, but many grocery stores—like Trader Joe’s, Whole Foods, and some larger chains—carry them year-round. If you can’t find them, Padron peppers make a great substitute with a similar flavor and blistering potential. When it comes to cheese, stick with a double or triple cream Brie for that dreamy melt. Leave the rind on—it softens beautifully and adds a subtle earthiness to the dish. Want to try something different? Camembert works well, or go bold with a round of baked feta topped with the same blistered peppers for a saltier twist. A drizzle of honey, a pinch of red pepper flakes, or a sprinkle of toasted pine nuts can also elevate the dish with minimal effort.
Serving Tips, Pairings & Leftovers (If You’re Lucky!)
Serve the blistered shishito Brie hot out of the oven, topped with chives or edible chive blossoms for a bright, fresh touch. Pair it with crusty baguette slices, hearty crackers, or even warm pita. For drinks, a crisp white wine like Sauvignon Blanc, a dry rosé, or a citrusy gin cocktail complements the rich cheese and smoky peppers perfectly. Want to turn this into a meal? Add a lightly dressed green salad, charcuterie, or roasted veggies for a satisfying board-style dinner. If you happen to have leftovers, store them in an airtight container in the fridge. Reheat gently in the oven at 300°F until the cheese softens again—microwaving tends to overcook the Brie and ruin the texture, so skip that.
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Blistered Shishito Peppers with Gooey Brie
Equipment
- parchment paper
- Baking tray
- Large skillet
- Tongs or spatula
- Chef’s Knife
- Cutting Board
Ingredients
- 2 heaping cups fresh shishito peppers washed and dried
- 2 wedges 8–10 oz each double cream Brie
- 1 teaspoon olive oil
- Flaky sea salt to taste
- Chives or chive blossoms for garnish
- Crusty bread and crackers for serving
Instructions
- Preheat oven to 425°F.
- Line a baking tray with parchment paper.
- Heat a skillet over medium-high to high heat. Add olive oil, then add the shishito peppers.
- Sauté for 4–5 minutes, turning occasionally, until the peppers are blistered on all sides.
- Place the Brie wedges onto the prepared baking tray. Pile the blistered shishito peppers on top.
- Sprinkle with flaky sea salt and bake for 5–8 minutes, or until the Brie is soft and gooey.
- Garnish with chopped chives or chive blossoms. Serve warm with crusty bread and crackers.
- Short Intro Paragraph
- This appetizer is the perfect marriage of smoky, blistered shishito peppers and rich, melty Brie. Easy to prepare and irresistibly indulgent, it’s a showstopper for any gathering.