• Antoinette

Just give me an Olive Ovation for this dish!

Pan Fried Brie with Olives and Peppered Honey


1/2 cup honey

2 tsp. Coarse ground pepper

1 (8 ounce) Brie Wheel

1 large egg, beaten

1 cup Panko bread crumbs

1/2 cup olive oil

2 cups mixed olives, pitted

2 tbsp. lemon zest (1 lemon)

Pinch red pepper flakes

2 tbsp. Capers, drained

1 tbsp. Fresh thyme (or 1 tsp. dried thyme)

Crackers for serving


In small bowl mix the coarse pepper and honey. Set aside.

Whisk the egg in a shallow bowl. Add the Panko bread crumbs to a separate shallow bowl or plate. Dip the Brie in the egg, turning to coat on all sides and allowing any excess to drip off. Dredge the Brie through the Panko, turning to coat and pressing to adhere. Transfer the Brie to refrigerator for 15-20 minutes.

In skillet heat 1/4 cup of the olive oil. Add the olives and crushed red pepper flakes together and simmer for 5 minutes, until lightly fried. Add the lemon zest, capers, and thyme, and cook another 5 minutes. Remove from the skillet to a serving bowl. Set aside.

To the same skillet add the remaining 1/4 cup olive oil. Remove the Brie from the refrigerator and place in the skillet. Cook for approx. 4-5 minutes per side, until golden brown. Carefully transfer the Brie to a serving plate.

Serve the warm Brie topped with the fried olives and peppered honey on crackers!

Enjoy! 😉

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