Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
Peppered Honey
- 1/4 cup honey
- 1/2 to 1 teaspoon black pepper, plus extra for serving
Fried Brie
- 1 wheel Brie (8–10 ounces)
- 1 large egg, beaten
- 1/2 cup panko breadcrumbs
- 1/2 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 jar or bowl, add the honey. Sprinkle in the black pepper, starting with the lower amount and increasing if you prefer a more pronounced peppery bite. Stir thoroughly until the pepper is evenly distributed throughout the honey. Set aside at room temperature while preparing the rest of the recipe so the flavors have time to blend and intensify slightly.
2) Bread the Brie and chill it
Prepare a breading station using two shallow bowls. Place the beaten egg in the first bowl and the panko breadcrumbs in the second. Carefully place the Brie wheel into the beaten egg, turning it gently so the egg coats the top, bottom, and sides evenly. Allow any excess egg to drip off.
Transfer the egg-coated Brie to the panko breadcrumbs. Using your hands, press the breadcrumbs gently but firmly onto every surface of the cheese, paying special attention to the sides to ensure a thick, even coating. This layer is important for preventing the Brie from leaking while frying.
Once fully breaded, place the Brie in the freezer for 15–20 minutes. Chilling the Brie helps it keep its shape during frying and allows the coating to crisp before the cheese melts too much.
3) Crisp the prosciutto
Heat a skillet over medium heat with no added oil. Lay the prosciutto slices in a single layer in the pan. Cook until they become crisp and lightly browned, turning if needed for even cooking. Remove the prosciutto from the skillet and let it cool briefly. Once cooled, break or tear it into bite-sized pieces and set aside.
4) Warm the lemon-herb olives
Using the same skillet, add 1/4 cup of the olive oil and warm it over medium heat. Add the mixed olives and the crushed red pepper flakes. Cook for about 5 minutes, stirring occasionally, until the olives are heated through and the oil becomes fragrant.
Add the lemon zest strips, drained capers, and fresh thyme leaves. Continue cooking for another 5 minutes, stirring gently, until the lemon zest softens slightly and releases its aroma. Remove the skillet from the heat and transfer the olive mixture to a bowl, keeping it warm for serving.
5) Fry the Brie until golden
Return the skillet to the stove and add the remaining 1/4 cup olive oil. Heat over medium until the oil is hot but not smoking. Carefully place the chilled, breaded Brie into the skillet.
Cook the Brie for 2–3 minutes per side, turning gently with a spatula or spoon so the crust browns evenly on all sides. Handle it carefully to avoid breaking the coating. The exterior should become deeply golden and crisp while the inside softens.
Once fried, remove the Brie from the skillet and place it on a serving plate. Serve immediately while hot.
6) Assemble and serve
Spoon the warm lemon-herb olives over the fried Brie, allowing some of the infused oil, capers, and herbs to run down the sides. Scatter the crispy prosciutto pieces on top. Drizzle generously with the peppered honey, letting it pool slightly around the cheese. Finish with extra fresh thyme leaves and a light sprinkle of black pepper if desired. Serve right away with crackers or sliced bread, and enjoy while the Brie is creamy and the crust is crisp.