Baked brie is always a hit at parties, and these morsels are just as delicious (if not more so)--after all, they have that wonderful crispy-creamy contrast of textures in every bite. You'll need to freeze the cheese cubes for at least an hour to keep them from falling apart during cooking, and to give the cubes a double pass in the breadcrumbs and beaten egg, so they are thoroughly coated (and for the maximum crust-to-filling ratio). Serve them while still hot, with a balsamic reduction or fig jam.
- 1 brie cheese
- 1 egg (beaten)
- bread crumbs
- vegetable oil (for frying)
- balsamic reduction
- Freeze the cheese an hour before cooking so you can cut it and fry it without it falling apart.
- Cut the cheese into bite-size pieces and coat in egg and bread crumbs twice.
- Fry in plenty of hot oil. Serve with fruit jam or a balsamic reduction.