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SWEET CHEEKS Winery  |  “Pan-Fried Brie with Honey and Castelvetrano Olives”

I am obsessed with the blog Half Baked Harvest by Tieghan Gerard. We try out one of her recipes at least once a week. This recipe is one that I make regularly and then switch a few things up, depending on the wine that I want to pair with it. It’s a great base recipe that you can add your own spin to it. For example, the original recipe calls for mixed olives and creating a peppered honey, and I love using pitted Castelvetrano Olives and deciding at the end if I want to add pepper on top, or not. I also like to add things to the Panko bread crumb coating. – Jessica Thomas, General Manager

 

Pan-Fried Brie with Honey and Castelvetrano Olives

Ingredients

  • 1 8-10 oz Brie wheel I like to use a double cream brie so it stays together
  • 1 large egg beaten
  • 1/2 cup Panko bread crumbs
  • 1/2 cup extra-virgin olive oil I prefer Durant Olive Mill Tuscan Extra Virgin Olive Oil
  • 2 cups Castelvetrano olives pitted
  • 2 tbsp lemon zest
  • 1 tsp red pepper flakes
  • 2 tbsp capers drained
  • 1 tbsp fresh thyme leaves more for garnish
  • 1/4 cup honey (to taste)
  • fresh cracked pepper
  • bread or crackers for serving

Instructions

  1. Whisk the egg in a shallow bowl. Add the Panko to a separate shallow bowl - add a pinch of fresh cracked pepper and a pinch of the lemon zest. Dip the Brie in the egg, be sure to coat the entire wheel and allow any excess to drip off. Place the Brie in the Panko and coat all sides, you will need to press gently to help it stick. Place the Brie on a small plate and place in the freezer for 20 minutes. 

  2. While the Brie is in the freezer, heat 1/4 cup of the olive oil with your olives and red pepper flakes in a skillet on medium heat. Let the olives gently fry for 5 minutes, stirring occasionally. Add the remaining lemon zest, capers and thyme to cook for another 5 minutes, stirring occasionally. Pour everything into a small bowl. 

  3. In the same skillet, add the remaining olive oil and let it heat up for about 1-2 minutes. Remove the Brie and place in the skillet. Cook on each side for 2-3 minutes - be sure to really watch it because it can burn quickly. I like to pick up the pan and tilt it around the Brie to ensure the sides get fried as well. 

  4. Place the Brie on a serving board or platter, top with your fried olives, drizzle your honey on top (to taste) and more cracked pepper (to taste). 

  5. It's served best with a rustic style bread - I usually pick mine up at Provisions or Noisette in Eugene. Crackers are also great! I enjoy this particular dish with a 2016 Pinot Noir or our 2018 Reserve Pinot Gris - Our Trio Sparkling wine would also be a great option. That's the great thing about this appetizer, you can make minor changes to pair with a variety of wines.