Crispy Fried Brie with Pepper Honey, Lemon-Herb Olives, and Crispy Prosciutto Recipe
This Crispy Fried Brie with Pepper Honey is a delightful appetizer combining creamy, gooey Brie cheese with a crispy breadcrumb coating, enhanced by a drizzle of sweet and peppery honey. Topped with lemon-herb olives and crispy prosciutto, it’s an elegant yet easy-to-make dish perfect for entertaining or special occasions.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: French-inspired
- Diet: Low Salt
Ingredients
Scale
Peppered Honey
- ¼ cup honey
- ½–1 teaspoon black pepper, plus extra for serving
Brie and Coating
- 1 wheel Brie (8–10 ounces)
- 1 large egg, beaten
- ½ cup panko breadcrumbs
Olives and Garnish
- 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
Additional Ingredients
- ½ cup olive oil (divided)
- 4–6 slices prosciutto, cooked until crisp
- Crackers or sliced bread, for serving
Instructions
- Prepare the Peppered Honey: Mix the honey and black pepper in a small jar. Set aside to allow the flavors to meld while preparing the rest of the dish.
- Bread the Brie: Place the beaten egg in one shallow bowl and the panko breadcrumbs in another. Dip the Brie wheel into the beaten egg, letting excess drip off. Press the Brie firmly into the panko breadcrumbs until fully coated. Place the coated Brie in the freezer for 15–20 minutes to help it hold its shape during frying.
- Crisp the Prosciutto: Heat a dry skillet over medium heat. Add the prosciutto slices and cook until they become crisp around the edges. Transfer the cooked prosciutto to a plate and tear into pieces once slightly cooled.
- Fry the Olives: In the same skillet, heat ¼ cup of olive oil over medium heat. Add the pitted mixed olives and a pinch of crushed red pepper flakes. Cook for about 5 minutes, stirring occasionally. Add the lemon zest strips, drained capers, and fresh thyme leaves. Continue cooking another 5 minutes or until the lemon zest turns lightly golden. Transfer the olives mixture to a bowl and set aside.
- Fry the Brie: Add the remaining ¼ cup olive oil to the skillet and heat over medium heat. Carefully place the chilled Brie wheel into the hot oil and fry for 2–3 minutes on each side until the coating is golden brown and crisp. If the Brie cracks during frying, continue cooking as the cheese will still crisp beautifully. Remove the fried Brie and place it on a serving plate.
- Serve: Top the warm, crispy Brie with the lemon-herb olives, crispy prosciutto pieces, a drizzle of the prepared peppered honey, extra fresh thyme leaves, and a sprinkle of black pepper. Serve immediately alongside crackers or warm sliced bread for dipping.
Notes
- Freezing the breaded Brie before frying helps maintain its shape and prevents the cheese from melting too quickly and leaking out.
- If you prefer a milder pepper flavor, start with ½ teaspoon of black pepper in the honey, and adjust to taste.
- For best results, use a skillet that retains and distributes heat evenly when frying the Brie and olives.
- This appetizer is best served immediately after frying to enjoy the Brie warm and gooey with a crunchy crust.
- You can substitute prosciutto with crispy pancetta or omit it for a vegetarian option.
Keywords: Fried Brie, Pepper Honey, Crispy Brie, Appetizer, Prosciutto, Olive Tapenade, Party Food, Cheese Dish
