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This Pan Fried Brie with Peppered Honey and Olives is the perfect (EASY) appetizer that everyone will love. Creamy melty Brie cheese, coated in Panko bread crumbs, and pan-fried to golden perfection. Nothing beats a crispy fried layer surrounding an entire wheel of melted Brie. Serve this warm, topped with lemony fried olives, capers, and drizzled with peppered honey. Add your favorite crackers for scooping. A great quick-and-easy appetizer for any occasion…this app is always the first to disappear!
And just when you thought Brie couldn’t actually get any better…I went and pan-fried it. And yes, it’s just as incredible as it sounds.
What’s not to love about a giant wheel of Brie coated in breadcrumbs and pan fried? It’s crisp on the outside with melty, creamy, buttery cheese inside.
It. Is. Heaven.
I could probably just end the blog post right there, because really most of us are here for the fried Brie. But you all know me, I have a small story tell and details to share.
The story…
It’s short and sweet. Mother’s Day is Sunday, and even though this will be one of the most unusual Mother’s Day in the history of time (dramatic, but going with it), we still need to celebrate Mom. Personally, that means making all of my mom’s favorite foods. Gifts are hard, she’s can be tricky, but with food, I know exactly what she loves.
Pasta, bread, butter, bread, basil, bread, cheese, plenty of naan…seeing a pattern here? And course, chocolate too. Oh, and maybe throw in some chicken for a little protein too. My mom certainly loves her carbs, and trust me, we all love her for that.
Oh yes, and Brie, anything with Brie.
Which is where this recipe comes in. I had two wheels of Brie in my fridge. For weeks I had this recipe concept in my head, but the question was, would it work? Could I actually pan-fry Brie, or would it melt all over? I was scared, so I put off testing this for a while. Then one day I finally built up the courage, and wow, I should not have waited so long! Not only is this recipe EASY, but oh-my-gosh…it is so delicious (isn’t most everything with Brie)!
The details…
Start with the honey, it’s literally just honey and black pepper mixed together. Simple, simple, but I love peppery honey with cheese.
Now, let’s talk about the fried Brie. Which isn’t really “fried” since we’re only cooking it in a little bit of extra virgin olive oil. The Brie is first dredged through Panko bread crumbs. Then it goes into the freezer to chill out before cooking. This step, while slightly annoying, it crucial. Chilling the Brill allows the cheese to firm up so that when it cooks it doesn’t melt out all over your skillet. It only needs about fifteen minutes in the freezer, so it’s really not that long to wait.
While the Brie is chilling, make the fried olives and capers. This is simple too, just simmer olives, lemon, and capers together until everything is warmed and lightly “fried”. I’ve always loved warm olives in olive oil, but capers are a newer ingredient for me…and I’m loving them. They add a vinegary, salty touch that’s delicious with this rich Brie cheese.
Finally, grab the Brie and add it to the skillet with some olive oil. Pan fry both sides until golden. It takes maybe 10 or so minutes total to put together and the outcome could not be more delicious. The outside of the cheese remains crispy, while the inside is warm and extra melty.
I love serving this Brie topped with the salty olives and drizzled generously with the peppered honey. The honey seeps into the cheese creating the perfect salty, sweet, and peppery flavor with every single bite.
Mouthwatering! Just add your favorite crackers or toasted bread for scooping.
So darn delicious, EASY, and pretty too! This is going to make the perfect appetizer/snack for Mother’s Day this weekend.
…or maybe just a random Tuesday snack.
Honestly, do both, you can never ever have too much warm, melty, pan-fried Brie. Never.
Looking for a few other Brie app ideas? Try these…
Pastry Wrapped Baked Brie with Thyme Butter Roasted Plums
Artichoke and Broccoli Pesto Brie Panini
Asparagus and Brie Puff Pastry with Thyme Honey
Lastly, if you make this pan fried brie with peppered honey and olives, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Pan Fried Brie with Peppered Honey and Olives
Servings: 6
Calories Per Serving: 381 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Peppered Honey
- 1/4 cup honey
- 1/2-1 teaspoon black pepper plus more for serving
Fried Brie
- 1 (8-10 ounce) Brie wheel
- 1 large egg, beaten
- 1/2 cup Panko bread crumbs
- 1/2 cup extra virgin olive oil
- 2 cups mixed olives, pitted
- 2 tablespoons thinly sliced lemon zest (from about 1 lemon)
- 1 pinch crushed red pepper flakes
- 2 tablespoon drained capers
- 1 tablespoon fresh thyme leaves, plus more for serving
- crackers and/or bread, for serving
Instructions
- 1. To make the honey. Combine all ingredients in a glass jar.2. To make the Brie. Whisk the egg in a shallow bowl. Add the Panko to a separate shallow bowl. Dip the Brie through the egg, turning to coat on all sides, remove and allow any excess to drip off. Dredge the Brie through the Panko, turning to coat and pressing gently to adhere. Transfer the Brie to the freezer, freeze 15-20 minutes. 3. Meanwhile, heat 1/4 cup of olive oil, the olives, and crushed red pepper flakes together in a medium skillet set over medium heat. Simmer 5 minutes, until lightly fried. Add the lemon zest, capers, and thyme, and cook another 5 minutes, until the lemon is fried. Remove from the skillet to a serving bowl. 4. To the same skillet add the remaining 1/4 cup olive oil. Remove the Brie from the freezer and place in the skillet. Cook for 2 to 3 minutes per side, until golden brown. If your Brie punctures, don't stress, just keep cooking. Carefully transfer the Brie to a serving plate.5. Serve the Brie warm, topped with fried olives and honey. Enjoy with crackers or bread.
This was the hit of my book club dinner. And it’s the perfect recipe for my strategy for feeding a crowd. Make one superstar dish, then the rest of the meal can be simple. I served the brie as a starter; then followed it with lobster ravioli (from Costco) in a pink sauce, pan seared chicken breast with mushrooms, and an arugula salad with shaved parm. People were acting like they’d been at a restaurant.
Love to hear this Jacqueline!! So glad to hear the recipe turned out well for you and thanks so much for making it:) xT
I know this is probably a crazy question, but would it be possible to fry this up and then take it with me an hour away and warm it in the oven? I have a girls trip that we’re doing a charcuterie board for and this would be perfect! But I don’t want to have to cook once I get there! Thanks!
Hey Ashley,
That might be okay for you to do! Let me know if you give this recipe a try, I hope you love it! xx
Loved this recipe. Wouldn’t change a thing and was able to find the crackers you recommended. Another winner. Thank you!
Hey JoAnn,
Happy Sunday! I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish! xx
I can’t stand olives. But love the idea of adding a little something something to the pan fried Brie. Any substitutions you can think of?
Hey Suzanne,
You could use any veggies you like, mini bell peppers would be fun! Let me know if you give the recipe a try, I hope you love it! xx
I enjoyed the panko on brie and the honey, but it was a bit too much of salt with all the olives. We served it as an appetizer-dinner with a salad on the side, and it was enough for a family of four. Thank you for introducing new recipe combinations for us to try.
Hi Amber,
Thanks so much for giving this recipe a try and sharing your feedback, sorry to hear it wasn’t your fave! xTieghan
Ugghh, I’ve always baked Brie with a little olive oil, fresh thyme and a drizzle of maple, this certainly trumps it!
So easy (and NO ladies, you don’t remove the cheese outer rind, it’s what helps hold it together) So delicious and a crowd pleaser, your guest will think you’re a total whiz in the kitchen!
Loved it!
Hey there,
Awesome!! I am so glad that this recipe was enjoyed, thanks for your comment and sharing your feedback! xxT
Do you leave the rind on the Brie?
I would like to know this too.
You can keep the rind on the brie:)
I would lie to know as well. Thinking about it, i usually use a cheese plane to remove a thin white layer off the brie. There is still some structure left, but not all the white fluffy stuff. I think I will try that.
Hi Kate,
I left the rind on my brie but you can certainly remove it:)
Hi Doris,
I do yes:) Please let me know if you have any other questions, I hope you love the recipe! xx
I’m writing to inquire about the Brie coating. Do I cut it off before dipping?
Hi Margaret,
You can leave the rind on the brie for this recipe. Please let me know if you give it a try, I hope you love it! xx