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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.
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)!
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!!!!
Hey Marie,
Thanks so much for following along! Really anything you like would work well here. Here are a few options:
https://www.halfbakedharvest.com/roasted-garlic-butter-chicken/
https://www.halfbakedharvest.com/roasted-broccoli-pasta-carbonara/
https://www.halfbakedharvest.com/shredded-brussels-sprout-and-bacon-pizza/
I hope you love the recipe, please let me know if you have any other questions! xTieghan
Sounds delicious! Can’t wait to try it. Is the brie fried whole with the rind on?
Thank you!
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
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!
Hey Rachel,
Thanks so much for giving the recipe a try, I am thrilled it was a hit! Happy New Year! xTieghan
Do you take the rind off first before Panko and freezer time?
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
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.
Hey Leesa,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
We are major brie lovers! Do you happen to know if crushed pork rinds could sub the bread crumbs? Do they sauté?
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
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
Hey Fuz,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
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!
Love to hear that! Thank you for trying this Thy! xTieghan
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!
Ooo love that! Thank you so much for trying this Jann!! xTieghan
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!!
I am so happy this turned out so well for you, Laurie!! Thank you so much for trying this! xTieghan
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.
I am really glad this turned out so well for you, Kristen! Thank you so much for trying this one! xTieghan
Made this and OMG it will now be a permanent “go to” for any occasion ..be it by myself or whenever we can start entertaining again. thank you for this .. its amazing !!
Thank you Elle!! I am so glad this turned out so well for you! xTieghan
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!
LOVE to hear that!! Thank you so much for trying this one, Diane! xTieghan
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!
Mmmm that sounds amazing! I am really glad you all enjoyed this one, Lane! xTieghan
Made this for dinner tonight ..one word….AMAZING
Thank you so much TJ! xTieghan