A flavorful winter salad topped with warm nut-crusted fried brie, pomegranate arils and a citrus dressing.
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Today’s recipe is a twofer.
The first recipe, nutty fried brie, is a perfect party appetizer. You know I love a good brie recipe!
This fried brie is nutty, warm, oozing with deliciousness.
If you make it for a party, be sure to save yourself a few wedges to use atop a winter fruit salad the next day.
I suppose you could use any kinds of nuts for this recipe, but I really like making it with Planter’s Winter Spiced Mix, which includes honey roasted peanuts, almonds, honey roasted sesame sticks, cashews and pecans. It’s a wonderful salty-sweet combination.
We picked up a can at Walmart, plus some other limited edition Planter’s flavors for holiday gifts. Nuts are a favorite stocking stuffer in our house, and I know my dad is going to love the Brittle Nut Medley, and my husband has claimed the Cocoa Almonds as a workday snack.
These nuts are great for snacking, but they also are great for recipes.
If you’re throwing a holiday party, you’re going to want to make some of this nutty fried brie.
How to Make Fried Brie
Since brie is a soft cheese, you’ll want to freeze it for 30 minutes first.
While the brie is chilling in the freezer, pulse the nuts in a food processor until finely ground. Transfer the ground nut mixture to a plate or shallow bowl.
In a separate bowl, whisk the eggs. Measure the flour into a third bowl.
Remove the brie from freezer and cut it into 16 wedges.
Dip each wedges into egg, coating on all sides, then dredge in flour. Dip each wedge into egg once again and dip into nuts, coating on all sides.
Place the nut-crusted wedges on a plate lined with wax paper. Cover with plastic wrap and refrigerate for at least 45 minutes.
To fry the brie, fill a pan with one to two inches of vegetable oil. Heat over medium-high heat.
When the oil is hot, fry brie wedges in small batches, turning to cook on all sides, until golden brown.
Work quickly, as it does not take long at all for the brie to brown. Remove and drain on paper towels.
Serve warm as appetizers or over a winter fruit salad.
As much as I love this as a party food, I think this nut-crusted brie may be even better when served atop a winter fruit salad with a citrus viniagrette.
I had this for lunch last week, and it made me feel so fancy!
The recipe below should make enough for two entree salads, plus you’ll probably have dressing and fruit leftover.
If you can’t make the brie at the same time as you’re serving your salad, you may prepare it ahead of time and reheat it. I recommend reheating it in the oven or an air fryer so the nut crust retains its crispiness.
If you use the microwave, it won’t have the same yummy crunch.
Nutty Fried Brie
Ingredients
- 8 ounces brie cheese
- 1 cup Planter's Holiday Spiced Mix
- 2 eggs
- ½ cup all-purpose flour
- 2 cups vegetable oil for frying
Instructions
- Freeze brie for 30 minutes.
- Pulse nuts in a food processor until finely ground.
- Transfer to a plate or shallow bowl.
- In a separate bowl, whisk the eggs.
- Measure flour into a third bowl.
- Remove brie from freezer and cut into 16 wedges.
- Dip brie wedges into egg, coating on all sides. Then dredge in flour.
- Dip in egg once again and dip into nuts, coating on all sides.
- Put nut-crusted wedges on a plate lined with wax paper. Cover with plastic wrap and refrigerate for 45 minutes or longer.
- Pour about inch or two of vegetable oil into a shallow pan over medium-high heat.
- When oil is hot, fry brie wedges in small batches, turning to cook on all sides, until golden brown.
- Work quickly, as it does not take long at all for the brie to brown.
- Remove and drain on paper towels.
- Serve warm as appetizers or over a winter fruit salad.
Nutrition
Winter Fruit Salad topped with Nut-Crusted Brie
Ingredients
- 2 cups mixed salad greens
- 1 apple thinly sliced
- 1 orange peeled and sliced
- 1 pear thinly sliced
- ½ red onion thinly sliced
- pomegranate arils
- Planter's Winter Spiced Mix nuts
- Nutty Fried Brie See accompanying recipe
For the Dressing
- ¾ cup olive oil
- ¼ cup white wine vinegar
- 3 Tablespoons fresh lemon juice
- 2 Tablespoons fresh orange juice
- ¼ teaspoon lemon zest
- salt and freshly ground pepper to taste
Instructions
- Arrange mixed salad greens on a plate.
- Arrange apple, pear, orange and onion slices atop greens.
- Top with 2 wedges of warm fried brie.
- Sprinkle nuts and pomegranate sees over the salad.
- Drizzle with citrus viniagrette dressing.
- For the viniagrette
- Combine oil oil, vinegar, lemon juice, orange juice, zest, salt and pepper in a mason jar.
- Seal jar tightly and shake until dressing is emulsified.
- Store leftover dressing in the refrigerator.
Jane@Cottage at the Crossroads
I just so happen to have some leftover brie in my fridge! Gonna try your recipe soon!
Jenna Wood
You had me at nutty, then you added fried and the brie- perfection, I can’t wait to try this recipe! #client
Marisa Franca @ All Our Way
I can’t even talk because I’m drooling. I mean — nuts, brie, fried, OMG that looks so good!! I haven’t tried the flavored peanuts — I’ll have to check them out at WalMart