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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! 

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

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

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

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Peppered Honey

Fried Brie


  • 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

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    1. Hey Bonnie,
      Happy Sunday! It’s so great to hear that this recipe was enjoyed, I appreciate you taking the time to make it! xTieghan

  1. 5 stars
    Made as appetizer for Father’s Day. Show stopper. Used the peppered honey the next day over tomatoes, plums, and Burrata

    1. Hey Michele,
      Fantastic!! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan

  2. HI! Im trying to decide if this would travel well. I have to bring an app to a party tomorrow and thought this would be perfect. But I have a 30 minute drive, so not sure it will stay warm and crispy. what do you think? thanks

    1. Hey Brooks,
      I would probably not recommend that. You could assemble the cheese and pan fry at your destination though! I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Haley,
      I am so glad this recipe was enjoyed, thanks a lot for giving it a try! Happy Sunday! xTieghan

    1. Hey Patrick,
      I am so so glad to hear that this recipe was enjoyed and I appreciate you giving it a try!! xxTieghan

    1. Hey there,
      Those are store bought from Whole Foods, they are called Raincoast Crisps. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  3. 5 stars
    This appetizer was a home run!! Of course my insane love for olives & cheese might have something to do with it, however, even my non-olive loving friends enjoyed the crispy fried brie. I served this with Trader Joe’s Fig & Rosemary crackers…so good. I didn’t have any lemons on hand for the zest, so next time i’m sure this will be even better.

  4. 5 stars
    OMG! This was delicious!!! I was nervous but, I followed your recipe and steps. Thanks for sharing! I left the rind on and used bacon fat.

    1. Hey Callener,
      Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Have a great week:) xTieghan

  5. 5 stars
    I made this last night, and it was delicious and super simple. I eyeballed the quantities and adjusted to my own tastes, and can’t really imagine a “wrong” way to make this. I will definitely serve it as an app once hosting/parties resume. Also, unless someone dislikes olives, I think the recipe has broad appeal even to people who don’t typically love brie.

  6. Hi!!! My whole family is so obsessed with you and you’ve filled our quarantine with so many fun recipes. We are so grateful that you share your talent with the world!

    What entrees would you recommend to follow this?!

    Thank you!!!!

    1. Hey Lauren,
      I leave the rind on the brie. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan

  7. 5 stars
    Made it for lunch with a local sheep milk cheese we had leftover from the Holidays. I’ve been wanting to fry lemon zest and olives. This recipe did not disappoint! Yummy!

    1. Hey Rachel,
      Thanks so much for giving the recipe a try, I am thrilled it was a hit! Happy New Year! xTieghan

    1. Hey Inez,
      I leave the rind on. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan

  8. We made the beef stew with apple cider for Christmas dinner..outstanding..also the pecan “shortbread” cookies..also wonderful.
    Your recipes are great..don’t listen to the negative. Clearly, fat is back..thank you Keto.
    We have so enjoyed making your recipes..looking forward to 2021 with you and more good stuff.
    Thank you for all your good work.

    1. Hey Lisa,
      So sorry I have never tried this with crushed pork rinds. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan

  9. This is knock out fit food. Salty sweet melting mouth watering ness!
    Halved the honey as didn’t want it over sweet.

    Respect Tieghan xxxx

  10. 5 stars
    Definitely a hit as an appetizer to a family Rosh Hashanah dinner! The olives and lemon are a delicious touch! I’ve already bought the 2nd brie to make again!

  11. 5 stars
    I’ve had this recipe bookmarked and finally made it last night as part of a “charcuterie” board. Had a nice bottle of chardonnay with it. Perfect! This really helped cure the Covid cooking boredom. I will definitely make it again, especially when we can have company over. Thanks for the easy to follow directions!

  12. 5 stars
    My daughter introduced us to this recipe this summer and we loved it so much that we have made it for friends and have shared your recipes and website. The melted cheese with the crunchy panko coating topped with olives, herbs and peppered honey are just sooo delicious together!!

  13. 5 stars
    My boyfriend made this with a Camembert instead of brie last time I had my best friend and her husband over. My best friend LOVED it. I’m not usually big on brie or brie-like cheeses, and I really liked it too.

    1. I am really glad this turned out so well for you, Kristen! Thank you so much for trying this one! xTieghan

  14. 5 stars
    Made this and OMG it will now be a permanent “go to” for any occasion it by myself or whenever we can start entertaining again. thank you for this .. its amazing !!

  15. 5 stars
    omg. served this to guests and it was so good their ears were wigglin’. Will be making this again.An out of the ballpark hit!

  16. 5 stars
    Made this as a heavy appetizer tonight, and it was delicious! We didn’t have olives, so I added pecans instead (“fried” them with the capers and lemon), and it was perfect. Wish we had some of those multigrain crackers on hand (those Raincoast truly are the best), but we served it with sliced apples, peppers, crackers, AND the BEST complement was toasting some of your swirled garlic herb bread, which paired perfectly with this savory treat. Thank you for such an easy, delicious recipe!

  17. 5 stars
    So easy, simple, delectable and looks gourmet! I couldn’t believe how the flavors worked together so well. Sweet, spicy and salty. Served with fresh slices of homemade sourdough. Thanks for a great recipe.

  18. Hi Tieghan! Could I use Halloumi cheese instead of Brie for this? I want to make some Greek food over the weekend, including your salmon from Super Simple:)

    1. Hi Krissy,
      Totally, Halloumi would be delicious! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  19. 5 stars
    Just made this with Camembert instead of Brie and so so delicious! Super easy to make and such a good starter 😍 the honey and pepper complement the cheese so well!

  20. 5 stars
    This was amazing. Was making it for a wine tasting but didn’t get to it in time, so did the wine tasting and ate a lot of food. Then made it for people at the end of the night after they had eaten dinner. It was gone! People loved it and ate it all.

  21. Do you have any mains you would suggest this go with in particular? Trying to work this into the menu, but I’m not sure what to pair with it! Chicken- fancy style?

  22. 5 stars
    This was super easy and loved by all. I couldn’t find wheels of Brie so used two wedges. I made one sweet with the honey topping and one savory with the capers and olives (and honey too). The honey was the biggest hit so next time I may keep it simple and do honey only. The melted Panko covered cheese was divine.

    1. I am really glad this recipe turned out so amazing for you Marilyn! Thank you so much for trying it! xTieghan

  23. 5 stars
    This was unreal. I didn’t have time to take a picture because my family immediately devoured it. I threw the Brie on the skillet for 5-6 minutes on each side, 2-3 wasn’t quite long enough. Thank you for this wonderful recipe! I loved the pepper honey and the fried lemon was amazing!!

  24. 5 stars
    This was amazing! What flavor the green olives and capers add! I would never have thought to have honey too! The flavor combination is spot on! Will make again when we can have friends over with a good bottle of wine!

    1. That sounds like the perfect night with friends! Thank you so much Anna! I am glad you enjoyed this one! xTieghan

    1. Hi Lee,
      Sure that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  25. Can you suggest something other then Olives to put on top? Or even using a different kind of brie?! Thank you!

    1. Hi Jessica,
      You could use capers in place of the olives. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  26. 5 stars
    oh my, what another knockout! have to save this for the weekend for my cheat day but really really impressive creative and beautiful, thank you!

  27. 5 stars
    As soon as I saw this recipe on Instagram I knew I had to try it. Let me just say, I think this is what they serve you when you go to Heaven! It was so creamy and delicious. I am a die hard brie fan, but my husband is not. I made it tonight for dinner and he ate almost the whole thing! He even said so himself that this was so delicious he could eat more. We do not prefer olives, so I made just the honey and cheese and it was more than enough deliciousness! Thanks for such an awesome app that we will be making again!

    1. I am so glad you did! I love when people end up loving something they thought they wouldn’t! Thank you so much for trying this! xTieghan

  28. This looks amazing! Do you think a sweet version with berries instead of olives would work for those of us with a sweet tooth? 😊

    1. Hi Allison,
      The crackers are from Whole Foods, they are called Raincoast Crisps. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  29. I have also been observing this blog for a while –and I think all the recipes are epically amazing due to their creativity and deliciousness. I also never count calories or fat – but why add negativity in the blog comments? Why not read a health blog instead? Or just not comment if you don’t have anything nice to say. Hope this is digestible for you.

  30. This looks amazing!! LOVE Brie! and olives wow great combo. Do you leave the rind on? Can not wait to try this!!

  31. 5 stars
    I am looking forward to trying the panko-crusted brie, but please, what toasted bread or crackes is in the photo? The flavors and textrues all dance in my imagination, but that snipet of whole grain toasted bread or crackers has set up a craving. Thanks.

    1. Hi Kaye! I am really glad you are loving this recipe and I hope it turns out amazing for you! I just use multigrain crackers! xTieghan

    1. Hi Shirley,
      You can omit the olives or use capers! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  32. 5 stars
    Five stars for ALL the fat. (And therefore, the flavor!) BTW – it’s digesting beautifully. <3 Another delicious idea!

  33. 1 star
    I have been observing this blog for a while – but I think all the recipes are very fatty and heavy. I never count calories or fat – but why add avocado, cheese and nuts with pretty much everything. hmmm – not convinced that this is actually something that is really digestible.

    1. Hi Alexandra! To each their own opinion! You do not need to try the recipes if they are not for you! Thanks! xTieghan

  34. Unbelievable – my mouth is currently watering. This one is a must try as it hits all the right taste buds. The pictures are so pretty. I can’t wait to taste it for real.

  35. 5 stars
    I love this idea! It drives me nuts when I bring any type of exquisite bloomed-rind cheese to a party and everyone avoids the rind and hollows out a cheese tunnel like a bunch of rats! But THIS way one will want to avoid the rind! Who could ever resist a crusty, golden cheesy exterior like this one?! I think it’s brilliant! I’m sure it would also work beautifully with Camembert or St André!

  36. 5 stars
    Just checking……do you keep the rind on or take it off the brie?
    Can’t wait to try this!