Crispy Fried Brie with Pepper Honey

This crispy fried Brie with pepper honey has completely taken over as my go-to appetizer whenever I need to impress people. A few years back, I ordered something similar at this little wine bar in Napa Valley, and I couldn't stop thinking about it for weeks. The way that crunchy coating gives way to warm, gooey Brie, combined with those tangy olives and crispy prosciutto, just works. I've tweaked it over time to make it my own, adding the prosciutto because I happened to have some in the fridge one night, and now I honestly can't imagine serving it any other way. My sister has gotten to the point where she'll text me before visiting to make sure I'm planning to make "the Brie thing."

I'll never forget bringing this to my friend Sarah's dinner party. She's usually pretty reserved about food, but she came back for seconds and then asked if she could take some home. Her husband messaged me the next week asking for the recipe because Sarah had been talking about it nonstop. That's when I knew this recipe was a keeper.

Essential Ingredients Explained

• Brie wheel: Get one that's 8 to 10 ounces and feels firm when you press it gently. If it smells really strong or ammonia-like, skip it. You want the cheese to melt nicely without turning into complete liquid when you fry it.
• Panko breadcrumbs: These are way better than regular breadcrumbs. They're flakier and create this amazing light, crispy texture that regular crumbs just can't match. Don't even think about crushing them.
• Large egg: Beat it really well until there are no streaks. This is what makes the panko stick to the cheese properly.
• Olive oil: You'll need a full cup total. I usually buy the mid-range stuff, nothing fancy, but make sure it's decent quality since you'll taste it.
• Mixed olives: I grab whatever mix looks good at the store—usually some Kalamata, green ones, maybe Castelvetrano. Having different types makes it more interesting to eat.
• Lemon zest strips: Use a vegetable peeler to cut strips, not a grater. Trust me on this one. The strips soften in the oil and taste completely different from grated zest.
• Black pepper: Fresh ground makes a real difference in the honey. It gives you this slow-building warmth instead of harsh spice.
• Red pepper flakes: Just a tiny pinch. You want a hint of heat, not a mouthful of fire.
• Capers: These little guys add these salty, tangy pops throughout the olives. Drain them well or everything gets too salty.
• Fresh thyme: The leaves pull off the stems pretty easily. They add this earthy note that ties everything together.
• Prosciutto slices: Get it sliced thin. The thinner it is, the crispier it gets in the pan.
• Honey: Regular honey works fine. I usually use clover or whatever I have around.

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Creating Golden Perfection

Pepper honey preparation:

Mix your honey and black pepper together in a small jar. The pepper will sink to the bottom as it sits, so stir it again before you use it. This takes about 30 seconds but makes such a difference.

Coating technique:

Beat your egg in one shallow dish and dump your panko in another. Dip the Brie in the egg, let the extra drip off, then press it into the panko. You want it completely covered with no bare spots. Then stick it in the freezer for 15 to 20 minutes. I know it seems like an extra step, but it's the difference between cheese that holds its shape and cheese that explodes everywhere.

Prosciutto crisping:

Heat your skillet over medium with no oil—the prosciutto has enough fat on its own. Lay the slices in and let them crisp up, maybe 2 to 3 minutes per side. They'll curl and get darker around the edges. When they're crispy, move them to a paper towel and let them cool a bit before tearing them into pieces.

Olive preparation:

Pour a quarter cup of olive oil into the same pan. Don't clean it—those prosciutto bits add flavor. Heat it up and add your olives with a pinch of red pepper flakes. Stir them around and cook for about 5 minutes. Then add the lemon strips, capers, and thyme. Cook everything another 5 minutes, stirring now and then, until the lemon zest starts looking golden. Put the whole mixture in a bowl and set it aside.

Brie frying:

Add another quarter cup of oil to the pan and turn the heat up to medium-high. When a breadcrumb sizzles right away, your oil is ready. Take the Brie out of the freezer and carefully place it in the hot oil. Don't touch it for 2 to 3 minutes—just let it do its thing. When the bottom is golden, flip it with a spatula and cook the other side for another 2 to 3 minutes. If some cheese leaks out, don't panic. It happens, and it'll still be delicious. Move it to your serving plate when both sides are golden.

Final assembly:

Spoon those warm olives over and around the Brie. Scatter the prosciutto pieces on top. Give your honey a quick stir and drizzle it all over everything. Add a few more thyme leaves and some black pepper if you want. Put crackers or bread around the edges and get it to the table while it's still warm.

Important Things to Remember

• The freezer step: That freezer step isn't optional—it really does keep the cheese from melting too fast and breaking through the coating
• Lemon strips: The lemon strips get almost candy-like in the oil, going from sharp and citrusy to sweet and mellow
• Olive variety: Different olives mean different flavors in every bite, which keeps it interesting

Here's something I learned the hard way—using a microplane for the lemon zest was a mistake. It made this grainy texture that just disappeared into the olives. When I started using a peeler to make actual strips, it completely changed the dish. Those strips soften up and become these little ribbons of lemon flavor you can see and taste. Even my husband eats the olives now, and he usually hates them.

Serving This Dish

Put everything on a big wooden board or a large platter with enough room to spread things out. Give people small plates and cheese knives so they can help themselves. I usually set out both plain crackers and some toasted baguette slices. A bowl of grapes or sliced pears on the side is nice—the fruit gives you a break from all that richness. Pour some white wine like Sauvignon Blanc or a rosé. The acidity cuts through the cheese really well.

Delicious Variations

Try cayenne instead of black pepper in the honey if you want more heat. Or use salami or chorizo instead of prosciutto for a smokier flavor. For vegetarian friends, skip the meat and add toasted walnuts or pecans. Pomegranate seeds scattered on top look gorgeous and taste great. You can swap the thyme for oregano or rosemary too. I've also added toasted fennel seeds to the olives before, which gave it this subtle licorice thing that was really interesting.

Storage and Leftovers

This really is best right after you make it, when everything's still warm and the Brie is soft. If you want to prep ahead, you can bread the Brie and keep it frozen for a day before frying. The honey lasts forever at room temperature. The olive mixture can be made a few hours early and warmed up before serving. The prosciutto stays crispy for about an hour if you leave it out. Leftover fried Brie isn't great—the cheese gets hard again and the coating goes soft. You can try reheating it in a 350-degree oven for 8 minutes or so, but it won't be the same.

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The first time I made this for people, I was honestly kind of nervous. Frying cheese felt risky, like it could go really wrong. But everyone loved it so much that now I make it all the time. Even when the coating cracks a little or some cheese leaks out, it still tastes amazing and people don't care what it looks like. It's become my signature thing—what I make when I want people to think I'm a better cook than I actually am. I hope it works the same magic for you!

Frequently Asked Questions

→ Why do I need to freeze the Brie before frying?

Freezing helps the cheese hold its shape while frying. Without this step, the Brie will melt too quickly and ooze out before the coating gets crispy.

→ Can I bake this instead of frying?

You can bake it at 400 degrees for about 10 to 12 minutes, but it won't get as crispy as the fried version. The fried method really gives you that amazing golden crust.

→ What kind of olives work best?

Any mix of your favorite olives works great - Kalamata, Castelvetrano, green olives, or a Mediterranean blend. Just make sure they're pitted so they're easy to eat.

→ Can I make any part of this ahead?

You can mix the peppered honey and crisp the prosciutto a day ahead. The Brie should be breaded and frozen right before frying for best results.

→ What if my Brie cracks while frying?

Don't panic! Just keep cooking it. The panko crust will still crisp up and hold everything together, and it'll taste just as delicious.

→ Can I use regular breadcrumbs instead of panko?

You can, but panko gives you a much crunchier and lighter coating. Regular breadcrumbs work in a pinch but won't be quite as crispy.