Panko Encrusted Brie with Sweet Tomato Jam and Toasted Crostinis

Serves 4-8 (depending on how hungry people are).

Brie

• 1 soft ripened French Brie (approx. 4½ ounces)
• ½ cup flour
• 2 eggs
• 1 cup panko breadcrumbs
• 2 cups canola oil

Crostinis

• 1 loaf French bread or ciabatta
• 1 tablespoon olive oil
• Kosher salt
• Cracked pepper

Sweet Tomato Jam

• 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.