I used Panko breadcrumbs to coat the brie pieces and they really made the difference. The result was a golden, crispy crunch on the outside. A perfect contrast to the smooth and creamy interior. I added some chopped raw pumpkin seeds to the batter for even more crunch, color, and flavor.
This Thanksgiving appetizer is a great make-ahead recipe up to a week in advance. On the big day, reheat the fried brie pieces in the oven or, if your oven is working overtime, in a toaster oven before serving.
The recipe serves 8 people allotting each person 2 pieces each. You can easily double the recipe to feed a larger crowd
Fried Brie with Pumpkin Honey Dipping Sauce
Ingredients
- 1/2 cup roasted pumpkin puree
- 2 teaspoons honey
- kosher salt and freshly ground pepper to taste
- 2 4 oz round Brie cheeses
- 1/3 cup all-purpose flour
- 1 egg
- 1/2 cup breadcrumbs I used panko
- 3 tablespoons chopped raw pumpkin seeds plus some for garnish
- Canola oil for frying
Instructions
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In a small bowl, whisk together the pumpkin puree and honey.
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Season with kosher salt and freshly ground pepper to taste. Set aside
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Cut each brie cheese round into 8 pieces, like a pizza.
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Lay out three flat plates.
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Spread out the flour on one. Beat the egg and pour it out on the second plate. Whisk together the breadcrumbs and chopped pumpkin seeds and spread the mixture out on the third plate.
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Heat the oil in a small skillet.
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Place a layer of parchment paper beside the stove.
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Dredge the brie pieces in flour, coat them with the egg, then coat them in the breadcrumb/pumpkin seed mixture.
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Add the coated brie pieces to the hot oil and fry until golden brown.
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Transfer the fried brie pieces to the paper towels and pat off excess oil.
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Arrange the brie on a serving plate with the pumpkin honey dip, sprinkle with raw pumpkin seeds, and serve.
Roasted Pumpkin Purée
Ingredients
- 1 pie pumpkin
Instructions
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Preheat oven to 400 degrees F.
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Place the whole pumpkin on a baking sheet lined with aluminum foil and roast for 20 minutes.
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Remove from oven, carefully slice off the stem, and cut the pumpkin into quarters.
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Return the pieces to the oven and roast for another 40 minutes or until you can easily run a fork through the flesh and skin of the pumpkin.
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Remove the pumpkin pieces from the oven and let cool completely.
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Scrape out the stringy flesh and seeds and set aside.
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Use a spoon to scoop out the flesh and transfer it to a food processor. Discard or compost the outer skins.
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Purée the pumpkin flesh in the processor until smooth.
Like this recipe? Try these other cheese appetizers:
