Fried Brie with Salsa Verde Recipe

Name: Fried Brie with Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Half a 7- to 8-ounce round high-quality Brie, preferably from France; 1 slice white bread, crust removed; 1 tablespoon white wine vinegar; 1 1/2 cups loosely packed fresh parsley leaves, plus more for garnish; 3 tablespoons extra-virgin olive oil; 1 tablespoon drained capers; 4 whole cornichons, plus 3 halved lengthwise for garnish; 1 anchovy fillet; Kosher salt and freshly ground black pepper; Vegetable oil, for frying; 1 large egg; 1/2 cup plain dry breadcrumbs

Servings: persons

Half a 7- to 8-ounce round high-quality Brie, preferably from France
1 slice white bread, crust removed
1 tablespoon white wine vinegar
1 1/2 cups loosely packed fresh parsley leaves, plus more for garnish
3 tablespoons extra-virgin olive oil
1 tablespoon drained capers
4 whole cornichons, plus 3 halved lengthwise for garnish
1 anchovy fillet
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1 large egg
1/2 cup plain dry breadcrumbs

1
Cut the Brie half into 6 small wedges, and freeze until completely frozen, about 1 hour.
2
Meanwhile, tear the bread into small pieces, and put in a small bowl.
3
Add the vinegar, toss and let sit until the bread is very soft, about 5 minutes.
4
Transfer to a food processor.
5
Add the parsley, olive oil, capers, whole cornichons, anchovy, 1/4 teaspoon salt and a few grinds of pepper, and process until a coarse paste.
6
(The salsa verde can be refrigerated for up to 1 day.)
7
Fill a small pot with about 2 inches of vegetable oil.
8
Clip a deep-fry thermometer onto the side, and bring the oil to 350 degrees F over medium-low heat.
9
Line a plate with paper towels.
10
Meanwhile, beat the egg in a small bowl.
11
Put the breadcrumbs in another small bowl.
12
Bread and fry the Brie in two batches: Dip the wedges in the egg, then roll in the breadcrumbs to cover.
13
Repeat for a double breading (make sure there are no bare spots where the cheese peeks through).
14
Being careful of the hot oil, add half the breaded Brie and fry, turning as needed, until a deep golden brown, about 3 minutes.
15
Remove with a slotted spoon, and allow to drain on the paper towels.
16
Repeat with the remaining Brie.
17
Spoon some of the salsa verde onto 6 small plates.
18
Top each with a wedge of fried Brie, and garnish each with a cornichon half and parsley.
19
Serve hot.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Half a 7- to 8-ounce round high-quality Brie, preferably from France, 1 slice white bread, crust removed, 1 tablespoon white wine vinegar, 1 1/2 cups loosely packed fresh parsley leaves, plus more for garnish, and more.

Yes, Fried Brie with Salsa Verde falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fried Brie with Salsa Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions