Fried Brie Appetizer (Print Version)
# Ingredients:
→ For the Peppered Honey
01 -
1/4 cup honey
02 -
1/2 to 1 teaspoon black pepper, plus extra for garnish
→ For the Fried Brie
03 -
1 wheel Brie cheese (8 to 10 ounces)
04 -
1 large egg, beaten
05 -
1/2 cup panko breadcrumbs
06 -
1/2 cup olive oil, divided
→ For the Warm Lemon-Herb Olives
07 -
2 cups mixed olives, pitted
08 -
2 tablespoons lemon zest, cut into thin strips
09 -
Pinch of crushed red pepper flakes
10 -
2 tablespoons capers, drained
11 -
1 tablespoon fresh thyme leaves, plus extra for garnish
→ For the Prosciutto and Serving
12 -
4 to 6 slices prosciutto
13 -
Crackers or sliced bread for serving
# Instructions:
01 -
In a small jar or bowl, stir together the honey and black pepper until combined. Set this aside while you prep everything else.
02 -
Set up two shallow bowls - put the beaten egg in one and the panko breadcrumbs in the other. Dip the whole wheel of Brie in the egg, letting the extra drip off, then press it firmly into the panko to coat it completely on all sides. Pop it in the freezer for 15 to 20 minutes. This helps it keep its shape when you fry it.
03 -
Heat a dry skillet over medium heat. Lay the prosciutto slices flat in the pan and cook until they get crispy around the edges. Move them to a plate and let them cool slightly, then tear them into bite-sized pieces.
04 -
Using the same skillet, pour in a quarter cup of the olive oil and heat it over medium. Add the olives and red pepper flakes, cooking for about 5 minutes while stirring occasionally. Toss in the lemon zest strips, capers, and thyme leaves. Cook for another 5 minutes until the lemon zest starts to turn golden. Transfer everything to a bowl.
05 -
Add the remaining quarter cup of olive oil to the skillet. Take the chilled Brie out of the freezer and carefully place it in the hot oil. Fry for 2 to 3 minutes on each side until it turns golden brown and crispy. Don't worry if it cracks a little - it'll still crisp up beautifully. Move the fried Brie to your serving plate.
06 -
Spoon the warm lemon-herb olives over and around the fried Brie. Scatter the crispy prosciutto pieces on top. Drizzle generously with the peppered honey and sprinkle with fresh thyme leaves and a little extra black pepper. Serve right away with crackers or warm sliced bread on the side.
# Notes:
01 -
Freezing the breaded Brie before frying is important - it keeps the cheese from melting too fast.
02 -
This appetizer is best served immediately while the Brie is warm and gooey inside.
03 -
You can prep the peppered honey and crisp the prosciutto ahead of time to make things easier.
04 -
If the Brie starts to crack while frying, just keep going - the crispy coating will still hold it together.