Golden fried brie cheese with quick peach chutney

Beware: This fried brie recipe is seriously irresistible! The combination of ooey gooey melted cheese, crunchy breadcrumbs and sweet peach chutney will go down as an all-time entertaining favourite

By Jo Wilcox
  • 20 mins preparation
  • 15 mins cooking
  • 10 mins marinating
  • Serves 4
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Golden fried brie
  • 1 wheel of brie (125g)
  • 2 eggs, beaten
  • 1 cup plain flour
  • 1 cup panko crumbs
  • 1 tablespoon fresh rosemary, finely chopped
  • rice bran oil , for frying
Peach chutney
  • 400 gram can peaches in fruit juice
  • 2 tablespoon apple cider or white vinegar
  • 2 tablespoon sugar
  • 1 teaspoon caraway seeds
  • 1 tablespoon mustard


  • 1
    Cut brie wheel into eight even-sized wedges. Place the beaten eggs, flour and breadcrumbs in separate bowls. Add the rosemary to the panko crumbs and combine. Dip each wedge of brie into the flour, then into the egg and lastly into the rosemary crumbs, coating well each time. Chill for 10 minutes or until ready to cook.
  • 2
    In a small saucepan combine peaches (and juice), vinegar, sugar, caraway seeds and mustard and simmer for 5 minutes. Mash or blend until peaches are finely chopped then simmer for 5 more minutes until syrupy and spoon-able.
  • 3
    Pour oil into a medium-sized saucepan to a depth of about 4-5cm and heat. Add two or three pieces of brie at a time and cook for 1-2 minutes or until golden.
  • 4
    Serve the golden brie wedges warm with the peach chutney.