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Parmesan-Coated Brie Recipe

Parmesan-Coated Brie Recipe photo by Taste of Home

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This is such a wonderful appetizer! Your guests will be impressed. A golden exterior gives way to warm, melty cheese, making this perfect for sliced French bread or crackers. —Karen Grant, Tulare, California

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Parmesan-Coated Brie Recipe

Prep/Total Time: 10 min.

Yield: 8 Servings

5 5 10

Ingredients

1 egg
1 tablespoon water
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1 round (8 ounces) Brie cheese or Brie cheese with herbs
1/4 cup canola oil
Assorted crackers and/or fresh fruit

Directions

In a shallow bowl, combine egg and water. In another bowl, combine bread crumbs and Parmesan cheese. Dip Brie in egg mixture, turning to coat all sides; coat with crumb mixture. Repeat.
In a small skillet, cook Brie in oil over medium heat for 2 minutes on each side or until golden brown. Serve with crackers and/or fresh fruit. Yield: 8 servings.

Nutritional Facts 2 tablespoons (calculated without crackers and fruit) equals 202 calories, 16 g fat (6 g saturated fat), 57 mg cholesterol, 333 mg sodium, 5 g carbohydrate, trace fiber, 9 g protein.

Originally published as Parmesan-Coated Brie in Simple & Delicious November/December 2008, p28

Cheese Grater Cleanup

When grating blocks of cheese, I spray the grater with nonstick cooking spray. The grated cheese seems to flow right off, and there’s a lot less waste. Cleanup is a breeze, too. —Rochelle Hoover, Rapid City, South Dakota

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Parmesan-Coated Brie

Parmesan-Coated Brie

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Reviewed on Apr. 28, 2013 by k64clark

When doing this recipe or any other that covers a round of Brie do you remove rind?

Reviewed on Feb. 25, 2013 by kathyferickson

Do you suggest removing the rind first?

Reviewed on Feb. 24, 2013 by RENWAGNER

I love any recipe where the main ingredient is Brie or Camembert!

Reviewed on Feb. 24, 2013 by fredaevans

I don't recall ever seeing an 'appetizer' disappear as quickly as this one. Only good thing was I had the ingredients to make a second one ... bless toaster ovens.

Reviewed on May. 01, 2011 by pottaway

When I made this, it was gone in a blink of an eye! I was shocked. Definately will make this again!

Reviewed on Dec. 31, 2010 by crzy4jc99

I made this for my cookie swap two years ago and again last year. I couldn't remember the name of the recipe last year, but remembered the ingredients so tried it from memory. Both times it was a hit. It gets requested for all my parties now. The cheese will ooze out very nicely once you cut it and is oh, so good.