Serves 4-8 (depending on how hungry people are).
Brie
? Slice bread at a bias into ¼- to ½-inch thick slices.
? Season with salt, cracked pepper and olive oil and bake at 350 degrees for about 8 to 10 minutes. You should see the crostinis begin to color.
? Bread the Brie using standard breading procedure – dredge in flour, then egg wash and finally roll in panko breadcrumbs.
? Fry in 350-degree canola oil until a light golden brown color is achieved. Then finish in oven at 350 degrees for about 5 minutes or until the Brie is ... well, jiggly. This lets you know that the center is warm and melted.
? For the sweet tomato jam simply add all ingredients together in a stainless saucepot and simmer for about 30 minutes on low heat stirring occasionally.
? Serve warm.
Brie
- 1 soft ripened French Brie (approx. 4½ ounces)
- ½ cup flour
- 2 eggs
- 1 cup panko breadcrumbs
- 2 cups canola oil
- 1 loaf French bread or ciabatta
- 1 tablespoon olive oil
- Kosher salt
- Cracked pepper
- 1 cup sugar in the raw
- 2 large tomatoes, deseeded and diced
- ¼ cup water
- ½ teaspoon allspice
- 1 cinnamon stick
- 1 lemon, zest and juice
? Slice bread at a bias into ¼- to ½-inch thick slices.
? Season with salt, cracked pepper and olive oil and bake at 350 degrees for about 8 to 10 minutes. You should see the crostinis begin to color.
? Bread the Brie using standard breading procedure – dredge in flour, then egg wash and finally roll in panko breadcrumbs.
? Fry in 350-degree canola oil until a light golden brown color is achieved. Then finish in oven at 350 degrees for about 5 minutes or until the Brie is ... well, jiggly. This lets you know that the center is warm and melted.
? For the sweet tomato jam simply add all ingredients together in a stainless saucepot and simmer for about 30 minutes on low heat stirring occasionally.
? Serve warm.
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