Description
This elegant appetizer is built around irresistible contrasts of texture and flavor. A wheel of Brie is coated in crunchy panko breadcrumbs and pan-fried until golden, creating a crisp exterior that gives way to a soft, creamy, molten center. The richness of the cheese is balanced by a drizzle of pepper-infused honey, which brings gentle sweetness and warmth. Warm olives tossed with lemon zest, capers, and fresh thyme add brightness and depth, while crispy prosciutto contributes a savory, salty crunch. Served immediately with crackers or sliced bread, this dish is designed to be shared and enjoyed while everything is still warm and aromatic.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 servings
Ingredients
Peppered Honey
- ¼ cup honey
- ½–1 teaspoon black pepper, plus extra for serving
Fried Brie
- 1 wheel Brie (8–10 ounces)
- 1 large egg, beaten
- ½ cup panko breadcrumbs
- ½ cup olive oil
Warm Lemon-Herb Olives
- 2 cups mixed olives, pitted
- 2 tablespoons thin strips of lemon zest
- Pinch of crushed red pepper flakes
- 2 tablespoons drained capers
- 1 tablespoon fresh thyme leaves, plus extra for serving
Prosciutto
- 4–6 slices prosciutto, cooked until crisp
For Serving
- Crackers or sliced bread
Instructions
1. Prepare the peppered honey
In a small bowl or jar, combine the honey with the black pepper. Stir thoroughly until the pepper is evenly mixed into the honey. Adjust the amount of pepper based on how bold you want the heat to be. Set the honey aside so the flavors have time to infuse while you prepare the rest of the recipe.
2. Bread the Brie and chill
Arrange two shallow bowls for breading. Pour the beaten egg into one bowl and place the panko breadcrumbs in the other. Dip the wheel of Brie into the egg, turning it carefully to coat all sides. Allow any excess egg to drip off.
Transfer the Brie to the panko breadcrumbs and gently press the crumbs onto the surface, rotating the cheese to ensure it is completely covered on the top, bottom, and sides. This coating is essential for creating a crisp shell that holds the cheese together during frying.
Place the breaded Brie in the freezer for 15–20 minutes. Chilling firms up the cheese and helps prevent it from melting too quickly once it is cooked, ensuring a crisp exterior and a perfectly soft interior.
3. Crisp the prosciutto
Heat a dry skillet over medium heat. Lay the prosciutto slices flat in the pan and cook them until they become crisp and lightly browned, turning if necessary for even cooking. Once crisp, transfer them to a plate and let them cool slightly. When cool enough to handle, break or tear the prosciutto into bite-size pieces and set aside.
4. Prepare the warm lemon-herb olives
Using the same skillet, add ¼ cup of the olive oil and heat over medium heat. Add the olives and the crushed red pepper flakes, stirring gently. Cook for about 5 minutes, allowing the olives to warm through and absorb the oil.
Add the lemon zest, capers, and thyme leaves. Continue cooking for another 5 minutes, stirring occasionally, until the mixture is fragrant and the lemon zest softens slightly. Remove from the heat and transfer the olive mixture to a bowl.
5. Fry the Brie
Add the remaining ¼ cup olive oil to the skillet and heat over medium heat. Once the oil is hot, carefully place the chilled, breaded Brie into the pan. Cook for 2–3 minutes per side, turning gently, until the coating is evenly golden and crisp all around.
If a small crack appears in the coating, continue cooking carefully; the Brie will still hold together and melt beautifully inside. Once golden, transfer the Brie immediately to a serving plate.
6. Assemble and serve
Spoon the warm lemon-herb olive mixture over the fried Brie. Scatter the crispy prosciutto pieces on top and around the cheese. Drizzle generously with the peppered honey, then finish with extra fresh thyme and black pepper if desired. Serve immediately with crackers or sliced bread while the Brie is hot and creamy inside.