Crispy Fried Brie Pepper Honey

Treat yourself and your guests to the ultimate crowd-pleaser with this Crispy Fried Brie with Pepper Honey Warm Lemon Herb Olives and Prosciutto. Velvety cheese tucked inside a shatteringly crisp crust topped with savory-sweet surprises — this appetizer raises the bar for any gathering and never fails to spark delight.

After making this for my book club once it quickly became my secret weapon for parties. I have seen even skeptical cheese lovers swoon with just one bite.

Ingredients

• Brie wheel: A mild creamy cheese that melts gorgeously for that irresistible center Look for double or triple cream locally made Brie is even better
• Egg: Provides the glue for the breadcrumb crust Use fresh large eggs for best coating
• Panko breadcrumbs: These flakes add crunch Pick the freshest option in the store for max crispiness
• Olive oil: The frying medium and flavor booster Use extra virgin for both taste and quality
• Mixed olives: Give briny punch and color Choose a medley with both green and black for pretty contrast
• Lemon zest: Brings brightness Use a sharp peeler and wax free lemons
• Crushed red pepper flakes: Add warm heat Look for vibrant red color and no dull dusty pieces
• Capers: Deliver tang and pop Opt for small orbs packed in brine rather than salt
• Fresh thyme: Key for herby aroma Choose sprigs with small vibrant leaves
• Honey: Sweet drizzle with sophisticated notes Raw or local honey works best
• Black pepper: Builds the honey's kick Use freshly cracked for robust aroma
• Prosciutto: Crispy ribbons of saltiness have a beautiful texture Aim for thin even slices from a deli counter
• Crackers or sliced bread: Neutral vehicle for delivering all those toppings Try baguette rounds or hearty wheat crackers

Step-by-Step Instructions

Prepare the Peppered Honey:

Mix honey with black pepper in a small jar Stir well to infuse the pepper into the honey Let this sit on the counter while you assemble everything

Bread the Brie:

Crack the egg into a shallow bowl and whisk thoroughly Place panko in another bowl Pat the Brie dry then roll gently in the egg making sure it covers all the surface Allow excess egg to drip back into the bowl Press the Brie into the panko Turn and cover every inch with crumbs gently pressing to ensure good adhesion Place the finished round on a plate and freeze for fifteen to twenty minutes This will help the crust set and keep the cheese tidy when it hits the hot oil

Crisp the Prosciutto:

Heat a skillet over medium with no oil Lay the prosciutto out in a single layer Allow it to cook slowly until it browns and goes rigid at the edges using tongs to flip and move slices as needed Once crisp remove to a plate and let it cool slightly then break into bite sized pieces

Fry the Olives:

Add olive oil to the warm skillet then pour in the mixed olives and sprinkle over the red pepper flakes Stir occasionally and let the olives sizzle for five minutes Add the strips of lemon zest capers and thyme Stir again as the aromatics release their scent and cook for another five minutes until you see the lemon zest start to caramelize Remove to a bowl for serving

Fry the Brie:

Add more fresh olive oil to the skillet to maintain a shallow pool for frying Bring the oil up to medium heat then gently lay in the chilled Brie Cook for two to three minutes on the first side until deep golden Use a spatula to flip and carefully brown the second side Even if the Brie cracks the coating will still crisp and remain delicious Remove to a serving plate

Serve:

Spread out the fried Brie on your platter Top with a generous spoonful of the lemon-herb olives and scattered crispy prosciutto Drizzle the peppered honey over everything and add a flourish of fresh thyme leaves and black pepper Place crackers or thick bread nearby for easy serving Enjoy while still warm and melting

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I love how the honey takes on a peppery note after just ten minutes perfect with creamy cheese and salt from the prosciutto This dish brings back memories of my friends laughing around the table hands sticky with honey passing the last olive with a wink

Storage Tips

If you have leftovers refrigerate them promptly Store the fried Brie and olives in an airtight container and rewarm gently in the oven to restore crispness Do not microwave the fried Brie as it could become soggy Peppered honey can be kept at room temp for several days

Ingredient Substitutions

If you cannot find panko try coarse homemade breadcrumbs Need a vegetarian twist Replace prosciutto with roasted nuts or even sun dried tomatoes Not a fan of olives capers alone deliver briny brightness

Serving Suggestions

Serve on a big wooden board for visual drama Surround with seasonal fruits like figs or grapes For a holiday touch add a scattering of pomegranate seeds Let everyone scoop their own with bread to savor all the contrasting toppings

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Cultural Context

Brie cheese began its journey in France and is now enjoyed worldwide Fried Brie is a beloved starter in many European bistros The pairing of honey and cheese honors Old World traditions while crispy prosciutto and lemony olives lend a Mediterranean flair

Recipe FAQs

→ How do you ensure the Brie stays intact while frying?

Freezing the panko-coated Brie before frying helps it hold its shape and remain intact during cooking.

→ What’s the best way to serve the dish?

Arrange the warm fried Brie on a plate, top with lemon-herb olives, a drizzle of peppered honey, and scatter over crisp prosciutto pieces.

→ Can the olives be made ahead of time?

Yes, you can prepare the warm lemon-herb olives ahead and reheat gently before serving for the best flavors.

→ What bread pairs well with this appetizer?

Use freshly sliced baguette, rustic country bread, or sturdy crackers to complement the flavors and soak up the delicious toppings.

→ Is panko necessary for coating the Brie?

Panko breadcrumbs ensure extra crunch, but regular breadcrumbs can be used for a slightly different texture if needed.

→ Can the prosciutto be prepared in advance?

Crisp the prosciutto ahead, let it cool, and store in an airtight container to maintain maximum crunch until serving.