WSVN — Appetizers are a great way to start the fun when you’re having a get-together. We have a recipe for cheese lovers. Brie is on the menu, as we grab a Bite with Belkys.

The Chef: Johana Faraldo
The Restaurant: Downtown Bistro in Miami
The Dish: Fried Brie 

4 oz. very cold Brie cut into 4-5 long strips 
8 oz. Panko bread crumbs 
2 oz. of chopped almonds
2 oz. of chopped dried apricots 
2 oz. chopped dried cranberries
Apple Compote
2 red apples, sliced fine  
½  tsp. cinnamon
2 tbs. brown sugar
¼ cup of water 
**Bring apples, cinnamon, water and sugar to a boil and let simmer for 20 minutes until it has its compote consistency. Let it cool down, and purée in a blender. Arrange nicely next to the fried Brie.

Method of Preparation:
– Slice very cold brie cheese into wedges, including the white rind.  Put the brie pieces into all purpose flour and cover thoroughly.

– Next, pour chopped almonds into a bowl of Panko bread crumbs. Add chopped, dried apricots and cranberries and mix it all together.

– In another bowl, add eggs and whisk them to make an egg wash.  Put the Brie wedges in the egg wash, then dip each wedge in the Panko and fruit mixture. Shake it to cover. Gently press to make sure each piece is well coated.

– Fry the brie at 375 degrees in blended oil. This takes less than a minute. When it’s a light golden color, it’s done, but be careful not to overcook or the brie will melt. Drain the wedges on a paper towel and they’re ready to serve.

To Plate:
– Chef Johana plates the fried brie with a salad. She garnishes with apple compote. You’ll find that recipe included above.

Serving suggestion: Sauvignon Blanc

Serves: 4

Downtown Bistro
114 S.E. 1st Street
Miami, Fl 33131
(305) 374-7284

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