Brie or Camembert Appetizers
"Another dish I would never have thought of posting because I don't think of it as a 'recipe'. Well, I've broken it down in steps and hope you'll try it. It is delicious."
photo by MarraMamba
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- generous wedge brie cheese (sometimes, I buy those very small rounds of brie or camembert and serve one or half per person) or camembert cheese, for each person you're planning to serve (sometimes, I buy those very small rounds of brie or camembert and serve one or half per person)
- milk
- flour
- 1 egg (or 2 or 3 - again depending on how many people you're serving this to)
- plain breadcrumbs
- butter
- lettuce leaf, chiffonade (lettuce cut in thin, strips to make an attractive plating)
- fruit chutney or preserves
- crusty bread
directions
- Dip the wedge of brie or camembert in milk and dredge in flour.
- Then dip in egg and breadcrumbs.
- Let cheese'sit' for 10-15 minutes to allow coating to set.
- Melt butter in a large skillet.
- When hot, add as many brie/camembert slices as will fit without crowding.
- Fry until golden-brown, turn over carefully and fry on other side.
- Put a handful of the lettuce chiffonade on each serving plate.
- Centre a golden brie/camembert slice on the plate.
- Top with a spoonful of fruit chutney or preserves (or serve the chutney on the side); Cranberry Sauce is WONDERFUL with this!
- Serve immediately with plenty of crusty bread to spread the molten cheese on.
- Enjoy!
Questions & Replies
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Reviews
-
wow. so so good, and easy. I used homemade rhubarb chutney on top. -
Absolutely delicious! Thanks for the great and simple idea. My DH and DS gobbled it up and even ate some fresh fruit with it! It's not easy to get my DH to eat fruit. -
Yummm... i made them and used lingonberry sauce, which is traditionally used in germany as the condiment. I hadn't eaten tonight due to my meal plan being in zaar when i could not get in so this was my treat and what a delicious one :) Just a little tip, for those who want to be sure the cheese is melted all the way through but find its either to dark if they wait or that the cheese is leaking into the oil, just cook it til it looks beautifully fried, drain on paper towels then pop it in the microwave for a few seconds -
Well, its not something I've ever tried before so I'm glad you gave the instructions! Worked perfectly. I used oat bran rather than breadcrumbs.Red pepper savoury jelly goes well with this too. Even the kids liked it. I'm not sure I'm that enthused about them liking it - I was hoping there would be leftovers for me!
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
