I try to keep a small supply of these little rounds of
Brie and Camembert onboard
because they don’t require refrigeration until opened.
Just check the expiry date,
discard the box
marking each sealed round with the date and type of cheese.
Add some crackers or crusty bread,
some olives and dried fruit or nuts to the mix
and you have instant appetizer should guests stop by unexpectedly.
Knock your entertaining game up several notches with this recipe.
It was super easy to throw together with a little advanced planning.
Coat the cheese and set aside in your cooler or refrigerator earlier in the day.
Season the strawberries an hour in advance
but not too early as they will become mushy.
A little last minute prep and you will look like an entertaining star.
PAN-BAKED BRIE with PEPPERED STRAWBERRIES
1 container of fresh strawberries, washed and sliced (about 2 cups sliced)
2 tsp sugar
1 tsp fresh lime juice
freshly ground or cracked pepper (be generous)
1/4 cup flour
1/4 cup roughly crushed unsalted pistachios
1/4 cup Panko crumbs
sea salt and pepper
1 egg + 1 tbsp water
1 small round of brie or camembert
cooking oil (I used grapeseed)
Toss strawberries in sugar, lime juice and pepper and set aside
Prepare 3 bowls:
flour in one bowl.
pistachios, Panko and salt & pepper in the next.
whisked egg with water in the third.
Coat cheese round well with flour, top, bottom and edges.
Dip floured cheese in egg next, making sure to coat well.
Next the nut mixture, coating top, bottom and sides.
Back to egg bowl,
then a final second coating of pistachios.
Put the coated cheese in the refrigerator for at least two hours.
Heat a tablespoon of oil in a small pan.
Brown each slide of the Brie well (about 5 minutes each side)
adding more oil if necessary.
Turn down the heat to low
or turn off the heat altogether
Cover the pan to trap the heat for about 10 minutes,
letting the interior of the cheese get warm and melty.
Serve with bites of bread and strawberries.
…and a pitcher of your favourite cocktail.
(try my Lime Ginger Jalapeno)
inspired by Food & Wine Magazine