Parmesan-Coated Brie Recipe
Parmesan-Coated Brie Recipe photo by Taste of Home

Parmesan-Coated Brie Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 8 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Parmesan-Coated Brie in Simple & Delicious November/December 2008, p28

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.

This recipe pairs well with a light white wine.

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Reviews for Parmesan-Coated Brie

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
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MY REVIEW
Reviewed Apr. 28, 2013

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

MY REVIEW
Reviewed Feb. 25, 2013

Do you suggest removing the rind first?

MY REVIEW
Reviewed Feb. 24, 2013

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

MY REVIEW
Reviewed Feb. 24, 2013

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.

MY REVIEW
Reviewed May. 1, 2011

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

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