Recipe adapted from Food & Drink magazine – Spring 2015
Serves 6
Ingredients:
- Peppered strawberries (* see below)
- 1/3 cup unsalted, shelled pistachios, coarsely chopped
- 1/3 cup plain bread crumbs
- salt and freshly ground pepper to taste
- 1 large egg plus 1 Tbs water
- ¼ cup flour
- 1 wheel of brie. ½ lb (250 g), not too ripe.
- 2 Tbs Olive-Me & Co Extra Virgin Olive Oil, divided (try our Blood Orange Olive Oil or Persian Lime for a refreshing kick)
Directions:
- Prepare peppered strawberries and refrigerate (* see below).
- In a large bowl, stir together pistachios, bread crumbs, salt and pepper. Set aside.
- In a medium bowl, whisk together egg and water to combine
- Place flour in a large bowl; toss wheel of brie in flour to coat completely. Dip floured brie in egg mixture and coat well, making sure the entire surface has been covered with egg. Let excess drip off.
- Place brie in pistachio mixture and coat one side, flip over and coat second side; make sure edges are also coated.
- Return brie to egg mixture to completely moisten again. Press once more into pistachio mixture for a second coating. Place breaded brie in the refrigerator for at least 2 hours.
- Preheat oven to 350 F
- Heat a small ovenproof pan over medium heat for 1 minute. Add 1 Tbsp Olive~Me & Co’s EVOO to pan and heat. Add chilled brie to pan. Cook until toasted golden, about 2 to 3 minutes. Remove from pan, add another 1 Tbps Olive~Me & Co’s EVOO and toast second side of brie for 2 to 3 minutes.
- Place pan in preheated oven and cook for 10 minutes, or until brie is softened in the middle.
- Serve immediately with peppered strawberries.
* Peppered Strawberries:
- 1 lb fresh strawberries, cleaned and sliced
- 2 tsp sugar
- ½ tsp lime juice
- freshly ground black pepper (generous amount)
- Stir together all ingredients and refrigerate until ready to serve. Do not prepare too early or strawberries will become mushy.
Note: Inexpensive brie works best for this recipe because high quality brie might melt away.
