I still remember the first time I bit into a golden, crunchy wedge of fried Brie — the exterior snapped, the cheese inside flowed warm and silky, and the peppered honey cut through the richness with a bright, spicy-sweet note. Crispy Fried Brie with Pepper Honey is a show-stopping appetizer that’s fast to make, impressive to serve, and perfect for holiday gatherings, date nights, or a decadent weekend snack. It transforms a simple wheel of Brie into something everyone will talk about.
Why you’ll love this dish
This recipe pairs indulgent, melty Brie with a crunchy breadcrumb crust and a minimalist peppered honey that brings balance. It’s fast (30 minutes from start to finish), budget-friendly when you use one wheel for a crowd, and flexible enough for casual parties or elegant starters.
“A crispy shell, molten center, and a drizzle of peppered honey — it’s irresistible every time.” — a regular at my dinner table
Reasons to try it:
- Fast to prepare and great for last-minute guests.
- Crowd-pleasing: adults love the savory-sweet contrast; kids usually like the fried cheese.
- Small-batch friendly: one wheel of Brie yields several wedges for sharing.
If you want a bright salad alongside to cut through the richness, this Autumn Harvest Honeycrisp Apple and Feta Salad makes a lovely companion.
How this recipe comes together
This section gives a quick, scan-friendly overview so you know what to expect before you start.
- Cut a wheel of Brie into wedges.
- Set up a breading station with flour, beaten egg, and breadcrumbs.
- Dredge each wedge in flour, egg, then breadcrumbs (double-coating optional), chill briefly.
- Fry in hot oil until golden and the center starts to soften (2–3 minutes).
- Whisk honey and cracked black pepper for a quick sauce.
- Toss olives with lemon and herbs, and serve everything warm with prosciutto.
This short roadmap helps you prep and time the frying so the cheese stays soft but not leaking.
What you’ll need
- 1 wheel of Brie cheese (about 8–12 oz). Tip: chilling the wheel before cutting makes neater wedges.
- 1 cup breadcrumbs (Panko for extra crunch; plain fine breadcrumbs work too).
- 1 egg, beaten.
- 1 cup all-purpose flour. (Substitute: 1:1 gluten-free flour blend for GF.)
- Oil for frying (neutral oil, e.g., vegetable, canola, or peanut). Use enough for shallow frying—about 1/2–1 inch deep—or more for deep frying.
- 2 tablespoons honey. (Substitute: maple syrup for a deeper flavor.)
- 1 teaspoon crushed black pepper (adjust to taste).
- 1 cup mixed olives, pitted and roughly chopped.
- 1 tablespoon lemon juice (fresh is best).
- 1 tablespoon fresh herbs, chopped (thyme or rosemary).
- 4 slices of prosciutto, torn or folded for serving.
If you need recipe inspiration for a heartier main to serve afterward, check this cozy chili recipe that pairs well with a warm, cheesy starter.
How to prepare it
- Cut and chill: Slice the Brie wheel into 6–8 wedges. Place wedges on a tray and chill 10–15 minutes so they hold their shape while breading.
- Breading station: Put flour in one bowl, beaten egg in a second, and breadcrumbs in a third. Season the flour or breadcrumbs lightly with salt and pepper if desired.
- Coat the wedges: Dredge each wedge in flour, shake off excess, dip into the egg, then press into breadcrumbs until evenly coated. For a thicker crust, repeat the egg and breadcrumb step for a double coat. Chill coated wedges 10 minutes.
- Heat oil: Pour oil into a deep skillet to a depth of 1/2–1 inch (or use a fryer). Heat over medium until oil reaches about 350°F (175°C), or when a breadcrumb sizzles immediately. Use a thermometer for safety and consistency.
- Fry: Fry wedges in batches so they don’t touch. Cook 2–3 minutes total, turning once, until golden brown. Don’t overcrowd the pan. Remove with a slotted spoon and drain on paper towels.
- Make pepper honey: Whisk together honey and crushed black pepper in a small bowl. Taste and adjust the pepper.
- Olive herb salad: Toss chopped olives with lemon juice and chopped herbs in another bowl.
- Serve: Arrange fried Brie on a platter with prosciutto slices, olive-herb mix, and pepper honey for drizzling. Serve immediately while the centers are molten.
Best ways to enjoy it
- Plating: Place wedges on a warm platter, drizzle some pepper honey, then pass extra honey on the side for guests. Scatter prosciutto and olives between wedges for contrast.
- Pairings: Serve with crusty bread, crostini, or lightly dressed greens to cut the richness. Sparkling wine, Champagne, or a crisp white like Sauvignon Blanc cuts through the fat. For a casual spread, add figs, roasted nuts, and pickled vegetables.
- Make it a board: Add dried fruits, mustard, and crackers for a cheese board-style presentation that turns this into a full party centerpiece.
For a heartier pairing idea (especially if you’re making this as an appetizer before dinner), consider serving with my go-to chili—this chili recipe with beans complements rich starters.
Storage and reheating tips
- Short-term storage: Keep leftover fried Brie in an airtight container in the refrigerator for up to 24 hours. Fried cheese loses its crispness quickly, so plan to enjoy it right away.
- Reheating: Reheat in a 350°F (175°C) oven or air fryer for 5–8 minutes to revive crispiness. Avoid microwaving — it will make the crust soggy and the cheese rubbery.
- Freezing: Not recommended for best texture. You can freeze raw, breaded wedges on a tray, then transfer to a freezer bag for up to 1 month. Fry from frozen, adding a minute or two to cook time, but expect a slightly different texture.
- Food safety: Don’t leave fried Brie at room temperature for more than 2 hours. When serving at parties, replace the platter every 2 hours or keep warm in a low oven.
Pro chef tips
- Chill between steps: Cooling the Brie after cutting and after breading reduces leakage and helps the crust set quickly in hot oil.
- Use panko for crunch: Panko breadcrumbs give a lighter, crispier texture than fine breadcrumbs. Mix in 1–2 tablespoons of grated Parmesan for extra flavor.
- Oil temp matters: If oil is too cool the crust will absorb oil; too hot and the outside burns before the center warms. Aim for ~350°F (175°C).
- Use a thermometer: A candy or frying thermometer removes guesswork and improves consistency.
- Gentle handling: Use a fish spatula or slotted spoon to turn wedges gently to keep the crust intact.
- Make ahead: Prep the pepper honey and olive-herb mix earlier in the day. Bread the wedges and refrigerate; fry just before guests arrive.
Creative twists
- Stuffed Brie: Before breading, place a small spoonful of fig jam or caramelized onion on each wedge for a sweet-savory center.
- Spicy honey: Swap crushed black pepper for red pepper flakes or a drizzle of chili oil for heat.
- Gluten-free: Use gluten-free flour and panko-style crumbs. Ensure cross-contamination safety when frying.
- Herb crust: Blend breadcrumbs with finely chopped herbs (thyme, rosemary) and lemon zest for a fragrant crust.
- Baked option: For a lower-fat method, brush breaded wedges with oil and bake at 425°F (220°C) until golden and melty, about 12–15 minutes.
Common questions
Q: Will the Brie leak when I fry it?
A: If you chill the cut wedges and bread them well (double-coat if needed), leakage is minimal. Also avoid overfrying — 2–3 minutes at 350°F is usually enough.
Q: Can I make this gluten-free or vegetarian?
A: Gluten-free is easy with GF flour and panko. For vegetarian, omit prosciutto; most vegetarian diets still allow cheese, but check for animal rennet on packaged Brie if strict.
Q: How long does the pepper honey keep?
A: Pepper honey keeps refrigerated in a sealed jar for 1–2 weeks. Bring to room temperature before drizzling so it’s pourable.
Q: Can I bake instead of fry?
A: Yes. Brush breaded wedges with oil and bake at 425°F until golden and melty (12–15 minutes). Texture will be slightly less crisp than shallow frying.
Conclusion
If you liked this version of fried Brie, you might enjoy the similar twist on pan-frying and flavored honey shown in Pan Fried Brie with Peppered Honey and Olives. – Half Baked Harvest (https://www.halfbakedharvest.com/pan-fried-brie/)
Crispy Fried Brie with Pepper Honey
Ingredients
Method
- Slice the Brie wheel into 6–8 wedges and chill on a tray for 10–15 minutes.
- Set up a breading station with one bowl for flour, one for beaten egg, and one for breadcrumbs.
- Season flour or breadcrumbs lightly with salt and pepper if desired.
- Dredge each wedge in flour, dip into the egg, and press into breadcrumbs until evenly coated. Chill coated wedges for another 10 minutes.
- Pour oil into a deep skillet to a depth of 1/2–1 inch and heat over medium until the oil reaches about 350°F (175°C).
- Fry the wedges in batches for 2–3 minutes total, turning once until golden brown. Remove with a slotted spoon and drain on paper towels.
- In a small bowl, whisk together honey and crushed black pepper. Adjust the pepper to taste.
- Toss chopped olives with lemon juice and chopped herbs in another bowl.
- Arrange fried Brie on a platter with prosciutto slices, olive-herb mix, and drizzle with pepper honey for serving.