My Recipe Box

Roasted Nut Crusted Fried Brie with Red Bell Pepper & Ancho Chile Jam

By Denise Jones, member

December 30th, 2009

This is such an incredible appetizer, created by San Diego Chef Deborah Scott, and featured at Kemo Sabe, Indigo Grill and Island Prime.  I found the recipe and recently posted about it on my blog. 

Fried Brie with Nut Crust

4 2-ounce wedges Brie
1/3 cup walnuts
1/3 cup almonds
1/3 cup pecans
2 tablespoons sesame seeds
2 large eggs
1/4 cup whipping cream
Peanut oil (for frying)
Purchased jalapeño jelly
French-bread baguette, cut into 1/2-inch-thick slices (or crackers)
Freeze brie for 30 minutes.  Finely chop all nuts and sesame seeds in food processor. Transfer to medium bowl. In another medium bowl, whisk eggs and cream to blend. Remove cheese from freezer. Dip each wedge into egg mixture and then into nut mixture, turning to coat and pressing gently to adhere. Transfer to plate; cover with plastic and refrigerate until very cold, at least 45 minutes. (Can be made 6 hours ahead. Keep refrigerated.)

Pour enough peanut oil into heavy large skillet to reach depth of 1 1/2 inches. Heat over medium-high heat to 350°F. Working in 2 batches, fry Brie until deep golden brown, turning occasionally with metal spatula, about 3 minutes. Using slotted spoon, transfer to paper towels to drain. Serve with purchased jalapeño jelly and baguette slices.

Recipe Used: Roasted Nut Crusted Fried Brie with Red Bell Pepper & Ancho Chile Jam

posted in: Gallery, cheese, nuts, appetizer, pepper jelly, party food, brie
Comments (1)

LisaWaddle writes: Wow, this looks delicious. Great idea. Posted: 1:42 pm on January 8th

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