Sometimes it takes a village to develop a new recipe. To start, an email in my inbox loudly proclaimed "Free Brie cheese". I was sold right there. I didn't know what was required to get the free cheese. Base-jump from the Sears Tower? Crawl across a bridge writhing with snakes? Sit through 8 hours of George W. Bush bloopers? It didn't matter. I was up to the task. As it turns out, all I had to do was develop a holiday hors d'oeuvres recipe, using a wheel of Ile de France Brie cheese. Full disclosure here: I did in face receive a free wheel of their cheese (which I happen to adore) to make this recipe.
The salsa:
Peel and dice two Fuyu persimmons into ¼-inch pieces and place in a medium-sized bowl.
Add 2 teaspoons fresh lime juice and 4 large fresh basil leaves, chiffonaded (rolled and thinly sliced). Stir well Season with salt and pepper to taste.
Set the salsa aside for up to 2 hours.
The Brie:
Cut one (7 oz) wheel of Brie cheese into ½-inch slices and then cut each slice into 2-3 squares (depending on the length of the slice). You should have about 32 squares of Brie.
In a small bowl, beat 1 egg and, in a separate bowl, place 1 cup of panko breadcrumbs. Dip each piece of Brie cheese into the egg, letting the excess drip off and then press into the breadcrumbs, ensuring that both sides of cheese is covered by breadcrumbs.
Place on a plate and repeat the process with the remaining pieces of cheese. Cover and chill until ready to cook the cheese. This can be done up to 1 hour in advance.
Just before cooking the Brie, place approximately 32 table water (or other neutral-tasting hors d'oeuvres cracker) on a serving platter. Heat 1 teaspoon olive oil in a medium nonstick skillet over medium-high heat. Add about ⅓ of the breaded Brie pieces to the pan. Cook for about 30 seconds to 1 minute, or until the bottoms of the cheese pieces are light golden brown. Using two forks, flip the pieces over and let the other side brown slightly, an additional 30 seconds to 1 minute.
Immediately remove from the pan and place the Brie pieces on the crackers. Repeat with the remaining olive oil and breaded Brie pieces.
Top each piece of Brie with 2 to 3 teaspoons of the persimmon salsa. Serve.
Pan-Fried Brie Cheese with Persimmon Salsa Canapés
Salsa:
2 firm Fuyu persimmons, peeled and diced into ¼-inch pieces
2 teaspoon fresh lime juice
4 large fresh basil leaves, chiffonaded (rolled and thinly sliced)
Salt and pepper to taste
Cheese:
1 (7 oz) wheel of Brie cheese
1 egg
1 cup panko breadcrumbs
3 teaspoon olive oil, divided
32 (approximately) table water crackers, or another neutral-tasting hors d'oeuvres cracker
Salsa:
Place the diced persimmon in a medium-sized bowl. Add lime juice and basil. Stir well. Season with salt and pepper to taste. Set the salsa aside for up to 2 hours.
Brie:
Cut the Brie cheese into ½-inch slices and then cut each slice into 2-3 squares (depending on the length of the slice). You should have about 32 squares of Brie. In a small bowl, beat the egg and, in a separate bowl, place the panko breadcrumbs. Dip each piece of Brie cheese into the egg, letting the excess drip off and then press into the breadcrumbs, ensuring that both sides of cheese is covered by breadcrumbs. Place on a plate and repeat the process with the remaining pieces of cheese. Cover and chill until ready to cook the cheese. This can be done up to 1 hour in advance.
Just before cooking the Brie, place the crackers on a serving platter. Heat 1 teaspoon olive oil in a medium nonstick skillet over medium-high heat. Add about ⅓ of the breaded Brie pieces to the pan. Cook for about 30 seconds to 1 minute, or until the bottoms of the cheese pieces are light golden brown. Using two forks, flip the pieces over and let the other side brown slightly, an additional 30 seconds to 1 minute. Immediately remove from the pan and place the Brie pieces on the crackers. Repeat with the remaining olive oil and breaded Brie pieces.
Top each piece of Brie with 2 to 3 teaspoons of the persimmon salsa. Serve.
Makes approximately 32 hors d'oeuvres.
Printable recipe
MrsLavendula
ive never tasted persimmon until a couple of months ago...sounds good with the brie cheese!
Andrea
Wow! The best thing I ever did was mail persimmons to Kalyn-- between her and now you, I am getting some fantastic new recipes for all those persimmons I am blessed with. Your hor douvres look so delicious! Thanks so much for the blog mentions-- I think I'll stick around and have a look at what else you are cooking up. 🙂
Terecita
I'm not really a fan of Brie cheese but those certainly look good. I would at least be willing to try it. 🙂 I might even like it.
Cookin' Canuck
Chow & Chatter - Thank you. I had fun coming up with this recipe.
Mel - I'm planning on serving these at a few dinner parties this holiday season.
Kalyn - This recipe came together, thanks to you!
Jen - Thank you!
Divina Pe - The sweet & savory of the persimmon salsa was perfect with the creamy Brie.
Cathy - I agree on the fried cheese!
Cathy
Fried cheese---it just doesn't get much better. This makes a very attractive appetizer.
Divina Pe
Absolutely gorgeous with all the flavors and textures in there.
Jen H
This looks delicious! Can't wait to try it.
Kalyn
Oh yes, I'm definitely sold on this! I love brie and I'm imagining how wonderful it must go with the flavor of persimmons.
Mel - BouchonFor2.com
mmm... this looks absolutely delicious! What a great start to a dinner party 🙂
Chow and Chatter
oh wow this is great and so creative