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Ingredients
- 4 x Wedges Brie, (2-oz)
- 1/3 c. Walnuts
- 1/3 c. Almonds
- 1/3 c. Pecans
- 2 Tbsp. Sesame seeds
- 2 lrg Large eggs
- 1/4 c. Whipping cream Peanut oil, (for frying) Purchased jalapeno jelly French-bread baguette, cut into 1/2-inch-thick slices
Directions
- Freeze Brie for 30 min. Finely chop all nuts and sesame seeds in food processor. Transfer to medium bowl. In another medium bowl, whisk Large eggs and cream to blend. Remove cheese from freezer. Dip each wedge into egg mix and then into nut mix, turning to coat and pressing gently to adhere.
- Transfer to plate; cover with plastic and chill till very cool, at least 45 min. (Can be made 6 hrs ahead. Keep refrigerated.)
- Pour sufficient peanut oil into heavy large skillet to reach depth of 1 1/2 inches. Heat over medium-high heat to 350F. Working in 2 batches, fry Brie till deep golden, turning occasionally with metal spatula, about 3 min. Using slotted spoon, transfer to paper towels to drain. Serve with purchased jalapeno jelly and baguette slices.
- Makes 8 appetizer servings.
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