Ingredients
Method
Preparation
- Cut the cold brie into 1-inch cubes.
- In a bowl, beat one egg until frothy.
- In another bowl, combine finely chopped pistachios and panko breadcrumbs.
- (Optional) Lightly dust the brie cubes with flour to help the coating adhere better.
- Dip each brie cube in the beaten egg, ensuring it's fully coated.
- Roll the egg-coated brie in the pistachio-panko mixture, pressing gently to adhere.
Cooking
- Heat neutral oil in a frying pan over medium heat until hot.
- Fry the coated brie bites until they are golden brown on all sides, taking care not to overcrowd the pan.
- Remove them and drain on paper towels.
Serving
- Drizzle with pomegranate glaze and sprinkle with fresh thyme before serving.
Nutrition
Serving: 2gCalories: 250kcalCarbohydrates: 20gProtein: 8gFat: 18gSaturated Fat: 6gSodium: 200mgFiber: 2gSugar: 3g
Notes
To showcase these brie bites, place them on a beautiful serving platter next to a small bowl of pomegranate glaze for drizzling. Pair with a crisp white wine or fun cocktail.
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