Description

This Crispy Fried Brie Pepper Honey recipe offers an indulgent appetizer featuring a golden, crunchy Brie wheel served with a flavorful topping of peppered honey, lemon-herb olives, and crispy prosciutto. The combination of creamy cheese with tangy olives, sweet honey, and savory prosciutto makes it a perfect crowd-pleaser for gatherings or a luxurious snack.

Ingredients

Scale

Peppered Honey

¼ cup honey
½–1 teaspoon black pepper, plus extra for serving

Brie

1 wheel Brie (8–10 ounces)
1 large egg, beaten
½ cup panko breadcrumbs

Olives Mixture

2 cups mixed olives, pitted
2 tablespoons thin strips of lemon zest
Pinch of crushed red pepper flakes
2 tablespoons drained capers
1 tablespoon fresh thyme leaves, plus extra for serving
¼ cup olive oil (for frying olives)

Other

½ cup olive oil (total, split for frying olives and Brie)
4–6 slices prosciutto, cooked until crisp
Crackers or sliced bread for serving

Instructions

Prepare the Peppered Honey: In a small jar, mix the honey with ½ to 1 teaspoon of black pepper. Stir well and set aside to infuse while you prepare the rest of the dish.
Bread the Brie: Place the beaten egg in one shallow bowl and panko breadcrumbs in another. Dip the Brie wheel into the beaten egg, letting any excess drip off, then press it firmly into the panko until fully coated. Freeze the coated Brie for 15–20 minutes to help it hold its shape during frying.
Crisp the Prosciutto: Heat a dry skillet over medium heat. Add the prosciutto slices and cook until they become crisp around the edges, about 2–3 minutes per side. Transfer to a plate and tear into bite-sized pieces once slightly cooled.
Fry the Olives: Using the same skillet, heat ¼ cup olive oil over medium heat. Add the pitted mixed olives and a pinch of crushed red pepper flakes. Cook for about 5 minutes, stirring occasionally. Stir in the lemon zest, drained capers, and fresh thyme leaves. Continue cooking for another 5 minutes until the lemon zest turns lightly golden. Remove the olive mixture to a bowl and set aside.
Fry the Brie: Add the remaining ¼ cup olive oil to the skillet and heat over medium. Place the chilled Brie in the hot oil and fry for 2–3 minutes per side until golden brown and crispy. If the Brie cracks, continue cooking—it will still crisp beautifully. Carefully transfer the fried Brie to a serving plate.
Serve: Top the warm fried Brie with the lemon-herb olive mixture, crispy prosciutto pieces, a drizzle of the prepared peppered honey, additional fresh thyme leaves, and a sprinkle of black pepper. Serve immediately with crackers or warm sliced bread.

Notes

Freezing the breaded Brie before frying helps it maintain its shape and crispness.
If Brie cracks while frying, don’t worry—it still crisps well and tastes delicious.
Use a mix of olives for balanced flavors—like green, kalamata, and Castelvetrano.
Adjust the amount of black pepper in the honey per your preferred spice level.
Serve immediately to enjoy the contrast between warm, crispy Brie and cool accompaniments.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Frying
Cuisine: American

Keywords: Fried Brie, Crispy Brie, Pepper Honey, Appetizer, Holiday Snack, Cheese Recipe, Prosciutto, Olives