Baked Brie With Pepita Granola Recipes

CROSSHATCHED BAKED BRIE

Steps:

• Beat the eggs in a shallow bowl or pie plate. Combine the panko, thyme and salt on a plate. Dip the Brie in the eggs to coat then press firmly into the panko. Dip into the eggs then the panko once more. Place on a baking sheet and freeze until firm, about 30 minutes.
• Remove the Brie from the freezer and use a sharp knife to cut parallel lines 1/4 inch deep and 1/2 inch apart across the top. Give the cheese a quarter turn and repeat cutting the lines to create a diamond pattern. Return to the freezer until solid, about 8 hours.
• Preheat the oven to 350 degrees.
• Remove the Brie from the freezer and rescore the lines to make sure they didn't seal back together from the eggs. Heat the butter with 2 tablespoons olive oil in a medium ovenproof skillet over medium-high heat until the butter is foamy and just starting to brown. Add the Brie cut-side down and cook until dark golden and crisp, 3 to 4 minutes. Carefully flip the Brie with tongs and transfer the skillet to the oven. Bake until the crust is golden all over and the Brie is hot throughout, 15 to 20 minutes.
• Meanwhile, arrange the bread on a baking sheet and brush generously with olive oil. Bake until toasted and golden about 12 minutes.
• Serve the baked brie with the bread and honey for drizzling.

FRIED BRIE WITH NUT CRUST

Steps:

• Freeze Brie for 30 minutes. Finely chop all nuts and sesame seeds in food processor. Transfer to medium bowl. In another medium bowl, whisk eggs and cream to blend. Remove cheese from freezer. Dip each wedge into egg mixture and then into nut mixture, turning to coat and pressing gently to adhere. Transfer to plate; cover with plastic and refrigerate until very cold, at least 45 minutes. (Can be made 6 hours ahead. Keep refrigerated.)
• Pour enough peanut oil into heavy large skillet to reach depth of 1 1/2 inches. Heat over medium-high heat to 350°F. Working in 2 batches, fry Brie until deep golden brown, turning occasionally with metal spatula, about 3 minutes. Using slotted spoon, transfer to paper towels to drain. Serve with purchased jalapeño jelly and baguette slices.