Instructions
1. Prepare the Brie
Chill the brie in the freezer for 10–15 minutes to make slicing easier. Trim off any excessive rind if desired, then cut into 1-inch (2.5–3 cm) cubes.
2. Set Up Breading Station
In one shallow bowl, place the beaten egg. In a second bowl, mix together panko breadcrumbs, crushed pistachios, chopped rosemary, and black pepper.
3. Bread the Brie
Working one at a time, dip each brie cube into the beaten egg, letting excess drip off. Then roll in the pistachio-panko mixture, pressing gently to coat all sides. Place on a plate or tray and repeat with remaining cubes.
4. Fry Until Golden
Heat about ½ inch of oil in a skillet over medium heat. Once hot (a breadcrumb should sizzle immediately), carefully add breaded brie cubes in batches, ensuring not to crowd the pan. Fry for 30–45 seconds per side until deeply golden and crisp. Remove with a slotted spoon and drain on a paper towel-lined plate.
5. Make the Glaze
While the brie cools slightly, warm the honey in a small saucepan or microwave until fluid. Stir in the chopped cranberries.
6. Serve
Arrange warm brie bites on a serving plate. Drizzle with cranberry honey glaze. Sprinkle with a pinch of flaky salt and garnish with fresh rosemary. Serve immediately.
Helpful Tips
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Keep Cool: Chilled brie is much easier to cut and bread without melting.
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Fry Quickly: Fry just until the coating is crisp—overcooking can cause the cheese to ooze out.
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Baking Option: For a lighter version, bake at 400°F (200°C) on a parchment-lined sheet for 6–8 minutes, until golden.
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Make Ahead: Bread the brie cubes and refrigerate up to 2 hours before frying.
Serving Suggestions
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Drizzle with extra honey or balsamic glaze.
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Serve alongside apple slices, pear wedges, or water crackers.
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Pair with sparkling wine, dry rosé, or a crisp white wine.
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