Save on Pinterest

Parmesan-Coated Brie

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


  • 1 large 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


  • 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 until golden brown, about 2 minutes on each side. Serve with crackers and/or fresh fruit.
Nutrition Facts
2 tablespoons: 202 calories, 16g fat (6g saturated fat), 57mg cholesterol, 333mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 9g protein.

Recommended Video


Click stars to rate
Average Rating:
  • k64clark
    Apr 28, 2013

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

  • kathyferickson
    Feb 25, 2013

    Do you suggest removing the rind first?

    Feb 24, 2013

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

  • fredaevans
    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.

  • Marjade
    Feb 24, 2013

    No comment left

  • bookhamster
    Feb 24, 2013

    No comment left

  • Biliewagger
    Feb 24, 2013

    No comment left

  • curtisfamily93
    May 8, 2011

    No comment left

  • pottaway
    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
    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.