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! 

overhead close up photo of Pan Fried Brie with Peppered Honey and Olives

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.

overhead prep photo of brie before cooking

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)!

overhead photo of olives in skillet

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.

overhead photo of Pan Fried Brie with Peppered Honey and Olives

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.

overhead photo of Pan Fried Brie with Peppered Honey and Olives and the brie is broken into and oozing out

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 | halfbakedharvest.com
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4.38 from 70 votes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

The Recipe

Pan Fried Brie with Peppered Honey and Olives

A great quick-and-easy appetizer for any occasion that’s gone within minutes.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 303 kcal

Ingredients

Peppered Honey

Fried Brie

Instructions

  1. 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.

overhead photo of Pan Fried Brie with Peppered Honey and Olives