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Fried Brie with Cranberry Jam and Spiced Nuts
This holiday appetizer has it all—sweetness from the jam, salty from the brie, and spice from the nuts. And when you put them together, magic happens!
YIELDS
8
TO
10
Ingredients
Nuts
- 1/2 cup icing sugar
- 1 teaspoon curry powder
- 1/4 teaspoon cinnamon
- 2 teaspoons finely chopped rosemary
- 4 teaspoons water
- 2 cups salted mixed nuts
Jam
- 1 cup cranberries, fresh or frozen and thawed
- 1 sprig rosemary
- 1/3 cup brown sugar
- 1/4 cup water
- 2 tablespoons balsamic vinegar
Cheese
- 1 egg
- 1/2 cup panko breadcrumbs
- Kosher salt and black pepper, to season
- 250–300 g wheel Brie cheese
- 2 tablespoons olive oil
- Sliced baguette or crackers, for serving
Directions
Nuts
- Heat your oven to 350ºF and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the icing sugar, curry powder, cinnamon, and rosemary until well combined. Whisk in the water, then stir the nuts until evenly coated with the sugar and spice mixture.
- Transfer the nuts to the prepared baking sheet and arrange in a single layer, ensuring the nuts don’t stick together. Drizzle any remaining glaze over the nuts and bake for 12 to 14 minutes or until crisp and caramelized.
- Immediately remove the parchment paper from the baking sheet and allow the nuts to cool completely. At this point, the nuts should be dry to the touch. If they are still sticky, return the parchment and nuts to the baking sheet and bake for another few minutes. Set aside to cool.
Cranberry Jam
- Meanwhile, make the jam by combining the cranberries, rosemary, sugar, water, and balsamic in a small pot and boil over medium heat. Cook the cranberries for 10 to 15 minutes, mashing the berries as they pop and break down against the side of the pot occasionally until the mixture is jammy. Remove from the heat, discard the rosemary, and set aside to cool slightly or completely.
Cheese
- For the cheese, beat the egg in a shallow dish. Add the panko to a second shallow dish and season with salt and pepper.
Assemble and Serve
- Dip the surface of the Camembert into the egg, then press it into the panko to coat the top and bottom of the wheel. Transfer the cheese to a plate and place in the freezer for five to 10 minutes while you heat the oil in a medium non-stick skillet over medium heat. Fry the Camembert for two to three minutes per side until golden brown and soft, flipping carefully. If the cheese bursts, don’t worry; just keep cooking until it's golden.
- Serve the hot cheese with the cranberry jam, spiced nuts, and baguette or crackers on the side. Enjoy!
