Pan Fried Brie with Peppered Honey and Olives.

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!