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

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


  • 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: 202 calories, 16g fat (6g saturated fat), 57mg cholesterol, 333mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 9g protein.


  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

Light-Bodied White Wine

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

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k64clark User ID: 5502878 164783
Reviewed Apr. 28, 2013

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

kathyferickson User ID: 1177782 208818
Reviewed Feb. 25, 2013

"Do you suggest removing the rind first?"

RENWAGNER User ID: 3012301 149969
Reviewed Feb. 24, 2013

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

fredaevans User ID: 6360805 95344
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."

pottaway User ID: 3077832 164613
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!"

crzy4jc99 User ID: 199252 67705
Reviewed Dec. 31, 2010

"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."

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