If you haven’t tried fried brie, you are in for a treat. These fried brie bites with tart cherry jam get a double 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 that at Trader Joes and Whole Foods. They usually come in a net bag in quantities of 8-12.
3) While I really like this Cherry jam, you could use any flavored jam or preserves that you like. Strawberry, blackberry 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. And, because it will take longer to fry, is more prone to “leak”. So, be sure that oil is hot and ready to fry for the best results. 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.
And there you have it, a fast and easy appetizer that you can prep a month in advance for parties and celebrations all holiday season. If you like brie cheese (and who doesn’t?), check out this recipe: Baked Brie with Walnuts, Brown Sugar, Honey & Momofuku
Looking for other holiday appetizer recipes? Here are some of my favorites.
Herbed Goat Cheese, Mushroom and Apple Bruschetta
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 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 grapes to serve
Instructions
- Set up a breading station: beat egg with a tablespoon of water in one bowl. Add panko breadcrumbs to a second bowl. Have a baking sheet covered in parchment paper ready.
- Dip your mini brie rounds in the egg mixture, then into the panko. Repeat again so you have a double coating of crunchy breadcrumbs. 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 over a low heat on the stove. Stir. Let the jam melt into a pourable sauce. This only takes a couple of minutes so keep over a very low heat.
- 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.
- Plate one or two brie bites on a plate (if plating individual servings) and top with some sauce. 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!
