Baked Breaded Brie
Votes: 1
Time: 8 hours 30 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 420, total fat 22 G., saturated fats 10 G., proteins 17 G., carbohydrates 39 G., fiber 2 G., cholesterol 110 mg, sodium 618 mg, sugar 5 G.
Calories 420, total fat 22 G., saturated fats 10 G., proteins 17 G., carbohydrates 39 G., fiber 2 G., cholesterol 110 mg, sodium 618 mg, sugar 5 G.
While brie is typically baked in puff pastry for a sophisticated appetizer, sometimes you just don't want to mess with the dough, no matter what it is. This breaded version turns out crispy, golden, and buttery, and looks just as elegant when served. Important detail: the slits on the surface not only give the finished brie a beautiful appearance but also help the cheese heat evenly inside.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 large eggs
- 1 tbsp. panko breadcrumbs
- 2 tsp chopped thyme leaves
- 1 teaspoon coarse salt
- 1 circle (220 g) of brie cheese
- 2 tablespoons unsalted butter
- 2 tbsp olive oil + extra for greasing
- 340 g of sliced bread (baguette, sourdough, or dried fruit bread will do, or you can use several types)
- Honey, for serving
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Recipes with similar ingredients: Brie cheese, thyme, breadcrumbs
Cooking the dish according to the recipe:
- Beat the eggs in a shallow bowl or pie dish. Mix the panko, thyme, and salt on a plate.
- Dip the cheese in the egg to coat, then press firmly into the breadcrumbs. Dip in the egg, then roll in the breadcrumbs again. Place on a baking sheet and freeze until the breading is firm, about 30 minutes.
- Remove the brie from the freezer and use a sharp knife to make parallel lines on the surface, 0.5 cm deep and 1 cm apart. Rotate the cheese a quarter turn and repeat the cuts to create a diamond pattern. Return to the freezer to set, about 8 hours.
- Preheat oven to 175°C.
- Remove the brie from the freezer and run a knife along the cut edges again to ensure they are not sticking together. In a medium ovenproof skillet over medium-high heat, heat the butter with 2 tablespoons of olive oil until the butter is foaming and just beginning to darken. Add the brie, cut side down, and cook until crisp and dark golden, 3–4 minutes.
- Carefully flip the brie with tongs and place the pan in the oven. Bake until the crust is golden brown all over and the cheese is heated through, 15–20 minutes.
- Meanwhile, place the bread on a baking sheet and brush generously with olive oil. Bake until golden brown, about 12 minutes. Serve the baked brie with bread and honey.
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