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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

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.

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Ingredients

Peppered Honey

Fried Brie

US Customary - Metric

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.
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overhead photo of Pan Fried Brie with Peppered Honey and Olives

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Comments

    1. Hi Jennifer,
      For this recipe, I left the rind on the brie. I hope you love this recipe, please let me know if you give it a try! xx

      Reply

    1. Hi Felicia,
      So sorry, I have never worked with a deep fryer, so I am honestly not sure how that would work turn out. Let me know if you give it a try! xx

      Reply

  3. 5 stars
    I have been making this now for about a year and I have to say this recipe is fantastic and always a favorite wherever I may serve it. Thank you again for another wonder recipe.

    Reply

  4. Hi Tieghan, I love all your recipes. I would like to make this one over the Holidays! Before I make, I have one question- do I take the white casing off the Brie before I coat with the Panko? Thank you!

    Reply

    1. Hey Marianne,
      I like to leave the rind on the brie, no need to remove it. I hope you love this recipe, please let me know if you give it a try! xTieghan

      Reply

    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

      Reply

  8. 5 stars
    Made as appetizer for Father’s Day. Show stopper. Used the peppered honey the next day over tomatoes, plums, and Burrata

    Reply

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

      Reply

  9. 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

    Reply

    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

      Reply

      1. I have made this to take to a party – I usually pan fry at home and then ask the host to pop the cheese in the oven for 5 minutes or so at 400F. It isn’t quite as crispy, but it’s still delicious!

        I don’t add the olives until I’m there and only once the Brie is mostly warm through.

        Reply

        1. Hi Katherine,
          Awesome!! I love to hear that this recipe was enjoyed, thank you so much for giving it a try!! Have the best day:) xx

          Reply

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

      Reply

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

      Reply

    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

      Reply

  13. 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.

    Reply

  14. 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.

    Reply

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

      Reply

  15. 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.

    Reply