This Fried Brie with Nut Crust recipe is wonderful served as an appetizer or as a lunch with fruit. I guarantee it will this dish will be devoured at your next cocktail, dinner, New Year’s Eve or Super Bowl party. Fried Brie is the perfect party food as it is easy and very impressive to serve your family and guests.
Excellent make ahead appetizer as you just douse the brie wedges of brie in egg and then the finely-chopped nuts ahead of time. Then just stash the prepared Brie away in the refrigerator to chill. Once you are ready to serve them, give them a quick turn in hot oil, and they are ready to serve. What could be easier?
Fried Brie with Nut Crust Recipe:
Fried Brie with Nut Crust Recipe
1 (8-ounce) round Brie Cheese
1/3 cup walnuts or pecans
1/3 cup almonds
1/3 cup hazelnuts
2 tablespoons sesame seeds
2 large eggs
1/4 cup whipping cream
Peanut oil (for frying)
Purchased jalape jelly
French bread baguette, cut into 1/2-inch-thick slices
Remove and discard paper and plastic wrapping from cheese. Cut brie cheese round into 4 (2-ounce) wedges. Freeze Brie wedges for 30 minutes.
Finely chop all nuts and sesame seeds in food processor. Transfer to medium bowl; set aside.
In another medium bowl, whisk eggs and whipping cream to blend.
Remove cheese from freezer. Dip each wedge into egg mixture and then into nut mixture, turning to coat and pressing gently to adhere. Transfer to plate; cover with plastic and refrigerate until very cold, at least 45 minutes. Can be made 6 hours ahead - Keep refrigerated.
Pour enough peanut oil into heavy large frying pan to reach depth of 1 1/2 inches. Heat over medium-high heat to 350F.
Working in two (2) batches, fry the coated brie wedges until deep golden brown, turning occasionally with metal spatula, about 3 minutes. Using slotted spoon, transfer to paper towels to drain.
To Serve: Place a small bowl of jalape jelly on a platter, and surround it with fried Brie wedges and French bread slices for a lovely presentation.
Makes 4 appetizer servings.
Source: I adapted this delightful appetizer recipe from the November 1999 Bon Appetit magazine. Recipe originally from the Kemo Sabe Restaurant in San Diego, California.