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Parmesan-Coated Brie Recipe

Parmesan-Coated Brie Recipe

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. YIELD: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


  • 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.

Nutritional Facts

2 tablespoon: 202 calories, 16g fat (6g saturated fat), 57mg cholesterol, 333mg sodium, 5g carbohydrate (trace sugars, trace fiber), 9g protein

Reviews for Parmesan-Coated Brie

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Reviewed Apr. 28, 2013

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

Reviewed Feb. 25, 2013

"Do you suggest removing the rind first?"

Reviewed Feb. 24, 2013

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

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."

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!"

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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Wine Pairings

Light-Bodied White Wine

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