If you haven’t tried fried brie, you are in for a treat. These fried brie bites with tart cherry jam get a coating of breadcrumbs which gives you a super crispy exterior and a warm, gooey interior. It is everything you want in a couple of bites. Topped with the sweet, tangy and slightly spicy cherry jam, these disappear every time I serve them.
You can find mini-brie rounds in most supermarkets. I’m always able to find them at Trader Joes and Whole Foods. They usually come in a net bag in quantities of 8-12 but I’ve also found them in individual containers – so cute!
Pointers to make sure these fried brie bites come out right every time.
1) Make sure you double dip the brie bites in the egg mixture. You are dipping in egg mixture first, then the flour, then the egg again before rolling in the panko. There is a casing on the brie that needs that extra egg dip to “glue” the flour onto the brie bite. I find this gives it an extra strong crust that helps keep the cheese from oozing out during the fry. FYI: even if the cheese does “leak” from the crust, don’t sweat it. It adds to the charm of this appetizer and certainly doesn’t hurt the flavor.
2) The freeze time is critical for keeping the little brie bites intact. I usually allow for 20 minutes. BTW, you can bag these in a freezer bag after they’ve frozen and have them ready to fry when you are ready. Talk about an easy appetizer to pull together! They’ll hold in the freezer for months.
3) While I really like this Cherry jam, you could use any flavored jam or preserves that you like. Strawberry, blackberry, raspberry, apricot and peach would all work great. I’m also a big fan of fig preserves. A sprinkle of chopped nuts on top wouldn’t hurt either.
4) Make sure your oil is very hot and ready for frying. If not, the cheese just sits in the oil and soaks up too much oil. And, because it will take longer to fry, they are more prone to “leak”. So, be sure that oil is at least 360 degrees F. and ready to fry for the best results. Be sure to use a thermometer so you know your oil is ready. This is called good frying. Note that this is not deep fried brie. Rather, I’d call these pan fried brie bites. You are frying in a shallow amount of oil (1/2 inch) and flipping when done on one side.
How to make the tart cherry sauce
It couldn’t be easier to make the sauce. In a small sauce pot, add the jam, Calabrian chili flakes and a pinch of salt. Also add a couple of tablespoons of water. Place the pot over medium heat and stir constantly until the jam has “melted” into a sauce and combined with the water. Reduce heat to low and it is ready to serve when the brie bites are done. I’ve used Divina Sour Cherry Spread but any of your favorite jams or preserves will work.
You are now ready to assemble your appetizer. Simply spoon a tablespoon or two of the sauce onto a plate. Top with 1-3 brie bites and serve. I find two to be a good sized appetizer but you can decide. If I put these on a buffet, I’ll take a platter and spoon the sauce on the bottom and line up the fried brie bites on top of the sauce and garnish with some fresh parsley.
Serve with baguette slices or crackers and enjoy.
And there you have it, a fast and easy appetizer that you can prep hours in advance and make at the last minute when your guests are arriving. You could also prep these a month in advance for parties and celebrations all holiday season. Just freeze them and you are ready to fry at your next event. (Just remember to fry about 30 seconds to a minute longer.) If you like brie cheese (and who doesn’t?), check out this recipe too: Baked Brie with Walnuts, Brown Sugar, Honey & Momofuku
If you made this recipe, please leave a rating and comment below. I’d love to hear from you. Did you try a different jam in your sauce? Let me know.
Looking for other holiday appetizer recipes? Here are some of my favorites.
Fried Brie Bites with Tart Cherry Jam
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 6 Mini Brie Bites
- 1 Egg, beaten with water
- 1/2 Cup All-purpose flour
- 1/2 Cup Panko
- Kosher salt
- 1/4 Canola Oil
- 1/4 Cup Tart Cherry Jam (Divina Sour Cherry Spread is great!)
- 1/4 Tsp. Calabrian chili flakes
- Crackers and/or sliced baguette
Instructions
- Set up a breading station: beat egg with a tablespoon of water in one bowl. Add flour in a second shallow bowl and panko breadcrumbs to a third bowl. Have a baking sheet covered in parchment paper ready.
- Dip your mini brie rounds in the egg mixture, then into the flour then back into the egg before dipping in panko. Press the panko onto the brie bite to be sure it has a good thick coating. Place the brie round on the prepared baking sheet. Repeat with all of the cheese rounds.
- Place the baking sheet in the freezer for 15-20 minutes to firm up.
- Meanwhile, add the cherry jam, chili flakes and a pinch of salt to a small saucepan with two tablespoons of water to a sauce pot and heat on the stove over medium heat. Stir. Let the jam melt into a pourable sauce. This only takes a couple of minutes. Keep the sauce warm over a very low heat until ready to serve.
- Heat the canola oil in a cast iron skillet until very hot. Place the chilled brie bites into the oil and pan fry until golden brown. Flip and cook on the other side until it is golden brown. The whole process of frying the brie should take under five minutes.
- Drain the brie on paper towel lined plate. Sprinkle with salt as soon as it comes out of the oil.
- Spoon a couple of tablespoons of sauce on a plate. Plate one or two brie bites on each plate (if plating individual servings). You can also plate them all on a platter to allow guests to help themselves. I like to serve these with crackers or toasted baguette slices, grapes and/or apple slices. Enjoy!
