Next Post
Cauliflower Gnocchi with Crispy Zucchini and Whipped Goat Cheese.
This post may contain affiliate links, please see our privacy policy for details.
This Pan Fried Brie with Peppered Honey and Olives is the perfect (EASY) appetizer that everyone will love. Creamy melty Brie cheese, coated in Panko bread crumbs, and pan-fried to golden perfection. Nothing beats a crispy fried layer surrounding an entire wheel of melted Brie. Serve this warm, topped with lemony fried olives, capers, and drizzled with peppered honey. Add your favorite crackers for scooping. A great quick-and-easy appetizer for any occasion…this app is always the first to disappear!
And just when you thought Brie couldn’t actually get any better…I went and pan-fried it. And yes, it’s just as incredible as it sounds.
What’s not to love about a giant wheel of Brie coated in breadcrumbs and pan fried? It’s crisp on the outside with melty, creamy, buttery cheese inside.
It. Is. Heaven.
I could probably just end the blog post right there, because really most of us are here for the fried Brie. But you all know me, I have a small story tell and details to share.
The story…
It’s short and sweet. Mother’s Day is Sunday, and even though this will be one of the most unusual Mother’s Day in the history of time (dramatic, but going with it), we still need to celebrate Mom. Personally, that means making all of my mom’s favorite foods. Gifts are hard, she’s can be tricky, but with food, I know exactly what she loves.
Pasta, bread, butter, bread, basil, bread, cheese, plenty of naan…seeing a pattern here? And course, chocolate too. Oh, and maybe throw in some chicken for a little protein too. My mom certainly loves her carbs, and trust me, we all love her for that.
Oh yes, and Brie, anything with Brie.
Which is where this recipe comes in. I had two wheels of Brie in my fridge. For weeks I had this recipe concept in my head, but the question was, would it work? Could I actually pan-fry Brie, or would it melt all over? I was scared, so I put off testing this for a while. Then one day I finally built up the courage, and wow, I should not have waited so long! Not only is this recipe EASY, but oh-my-gosh…it is so delicious (isn’t most everything with Brie)!
The details…
Start with the honey, it’s literally just honey and black pepper mixed together. Simple, simple, but I love peppery honey with cheese.
Now, let’s talk about the fried Brie. Which isn’t really “fried” since we’re only cooking it in a little bit of extra virgin olive oil. The Brie is first dredged through Panko bread crumbs. Then it goes into the freezer to chill out before cooking. This step, while slightly annoying, it crucial. Chilling the Brill allows the cheese to firm up so that when it cooks it doesn’t melt out all over your skillet. It only needs about fifteen minutes in the freezer, so it’s really not that long to wait.
While the Brie is chilling, make the fried olives and capers. This is simple too, just simmer olives, lemon, and capers together until everything is warmed and lightly “fried”. I’ve always loved warm olives in olive oil, but capers are a newer ingredient for me…and I’m loving them. They add a vinegary, salty touch that’s delicious with this rich Brie cheese.
Finally, grab the Brie and add it to the skillet with some olive oil. Pan fry both sides until golden. It takes maybe 10 or so minutes total to put together and the outcome could not be more delicious. The outside of the cheese remains crispy, while the inside is warm and extra melty.
I love serving this Brie topped with the salty olives and drizzled generously with the peppered honey. The honey seeps into the cheese creating the perfect salty, sweet, and peppery flavor with every single bite.
Mouthwatering! Just add your favorite crackers or toasted bread for scooping.
So darn delicious, EASY, and pretty too! This is going to make the perfect appetizer/snack for Mother’s Day this weekend.
…or maybe just a random Tuesday snack.
Honestly, do both, you can never ever have too much warm, melty, pan-fried Brie. Never.
FAQ:
Can I pan-fry a whole wheel of brie?
Yes—keep the rind on and work over medium heat. It’s done when the exterior is deep golden and the center feels soft with a gentle press.
Do I have to bread it?
No. A bare rind will still crisp; it’s just a thinner crust. If you coat, keep it light so the cheese doesn’t overheat before the crust browns.
How do I keep it from bursting?
Start with chilled brie and a preheated pan, then avoid poking or flipping repeatedly. If you see seepage, lower the heat and give it a brief rest.
What toppings work best?
For sweet: hot honey, fig or cranberry jam. For savory: garlicky chili oil, thyme/rosemary, lemon zest, and flaky salt for crunch.
Looking for a few other Brie app ideas? Try these…
Pastry Wrapped Baked Brie with Thyme Butter Roasted Plums
Artichoke and Broccoli Pesto Brie Panini
Asparagus and Brie Puff Pastry with Thyme Honey
Lastly, if you make this pan fried brie with peppered honey and olives, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Pan Fried Brie with Peppered Honey and Olives
Servings: 6
Calories Per Serving: 381 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Peppered Honey
- 1/4 cup honey
- 1/2-1 teaspoon black pepper plus more for serving
Fried Brie
- 1 (8-10 ounce) Brie wheel
- 1 large egg, beaten
- 1/2 cup Panko bread crumbs
- 1/2 cup extra virgin olive oil
- 2 cups mixed olives, pitted
- 2 tablespoons thinly sliced lemon zest (from about 1 lemon)
- 1 pinch crushed red pepper flakes
- 2 tablespoon drained capers
- 1 tablespoon fresh thyme leaves, plus more for serving
- crackers and/or bread, for serving
Instructions
- 1. To make the honey. Combine all ingredients in a glass jar.2. To make the Brie. Whisk the egg in a shallow bowl. Add the Panko to a separate shallow bowl. Dip the Brie through the egg, turning to coat on all sides, remove and allow any excess to drip off. Dredge the Brie through the Panko, turning to coat and pressing gently to adhere. Transfer the Brie to the freezer, freeze 15-20 minutes. 3. Meanwhile, heat 1/4 cup of olive oil, the olives, and crushed red pepper flakes together in a medium skillet set over medium heat. Simmer 5 minutes, until lightly fried. Add the lemon zest, capers, and thyme, and cook another 5 minutes, until the lemon is fried. Remove from the skillet to a serving bowl. 4. To the same skillet add the remaining 1/4 cup olive oil. Remove the Brie from the freezer and place in the skillet. Cook for 2 to 3 minutes per side, until golden brown. If your Brie punctures, don't stress, just keep cooking. Carefully transfer the Brie to a serving plate.5. Serve the Brie warm, topped with fried olives and honey. Enjoy with crackers or bread.
This post was originally published on May 5, 2020
As soon as I saw this recipe on Instagram I knew I had to try it. Let me just say, I think this is what they serve you when you go to Heaven! It was so creamy and delicious. I am a die hard brie fan, but my husband is not. I made it tonight for dinner and he ate almost the whole thing! He even said so himself that this was so delicious he could eat more. We do not prefer olives, so I made just the honey and cheese and it was more than enough deliciousness! Thanks for such an awesome app that we will be making again!
I am so glad you did! I love when people end up loving something they thought they wouldn’t! Thank you so much for trying this! xTieghan
This looks amazing! Do you think a sweet version with berries instead of olives would work for those of us with a sweet tooth? ?
Ooo I am sure that would be amazing! Thanks Gina! xTieghan
What are the crackers used? This looks delicious, I LOVE Brie!
Hi Allison,
The crackers are from Whole Foods, they are called Raincoast Crisps. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Looks yummy! Do you remove the rind????
Thank you for all your amazing recipes!!
Hi Julie! No, you can leave the rind on! I hope you love this recipe! xTieghan
I want to make this!!! (Do I cut off the rind first?)
Hi Elaine! You can leave the rind on! I hope this turns out well for you! xTieghan
I have also been observing this blog for a while –and I think all the recipes are epically amazing due to their creativity and deliciousness. I also never count calories or fat – but why add negativity in the blog comments? Why not read a health blog instead? Or just not comment if you don’t have anything nice to say. Hope this is digestible for you.
Thank you so much! I hope you have a great day! xTieghan
This looks amazing!! LOVE Brie! and olives wow great combo. Do you leave the rind on? Can not wait to try this!!
Hi Jackie! Yes I leave the rind on! I hope you love this recipe! xTieghan
I am looking forward to trying the panko-crusted brie, but please, what toasted bread or crackes is in the photo? The flavors and textrues all dance in my imagination, but that snipet of whole grain toasted bread or crackers has set up a craving. Thanks.
Hi Kaye! I am really glad you are loving this recipe and I hope it turns out amazing for you! I just use multigrain crackers! xTieghan
What else could this be topped with, love the idea but my husband doesn’t care for olives.
Hi Shirley,
You can omit the olives or use capers! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Five stars for ALL the fat. (And therefore, the flavor!) BTW – it’s digesting beautifully. <3 Another delicious idea!
Haha thank you so much Aline! I am glad you like this one! xTieghan
I have been observing this blog for a while – but I think all the recipes are very fatty and heavy. I never count calories or fat – but why add avocado, cheese and nuts with pretty much everything. hmmm – not convinced that this is actually something that is really digestible.
Hi Alexandra! To each their own opinion! You do not need to try the recipes if they are not for you! Thanks! xTieghan
Unbelievable – my mouth is currently watering. This one is a must try as it hits all the right taste buds. The pictures are so pretty. I can’t wait to taste it for real.
Haha I am really glad you like this Mary! I hope it turns out amazing for you! xTieghan
That should have said NO ONE will want to avoid the rind!
I love this idea! It drives me nuts when I bring any type of exquisite bloomed-rind cheese to a party and everyone avoids the rind and hollows out a cheese tunnel like a bunch of rats! But THIS way one will want to avoid the rind! Who could ever resist a crusty, golden cheesy exterior like this one?! I think it’s brilliant! I’m sure it would also work beautifully with Camembert or St André!
Hahah yes I love that! I hope you try this recipe, Erin! xTieghan
Hello!
Just checking……do you keep the rind on or take it off the brie?
Can’t wait to try this!
Hi Kathleen! I leave the rind on! I hope you love this recipe! xTieghan