Fried brie with beetroot relish and bruschetta recipe
A sumptuous starter, comprising fried chunks of brie, homemade beetroot relish and bruschetta.
Ingredients
For the fried brie- 6 slices white or brown sliced bread
- 200 g piece of brie
- 0.5 tsp chilli powder
- 2 eggs, beaten
- 1 cup sunflower or vegetable oil, for deep frying
- 125 g cooked beetroot, finely diced
- 2 tbsp cranberry sauce
- 0.5 tsp fresh thyme leaves
- 0.5 tsp balsamic vinegar
- 2 sub rolls
- 1 cup olive oil for brushing
- 1 handful of rocket or watercress leaves
Details
- Cuisine: English
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 5 mins
- Serves: 4
Step-by-step
- First of all, to make the bruschetta toasts, pre-heat the grill to high. Thinly slice the sub rolls and brush both sides with olive oil. Sit on a baking tray and grill on both sides until lightly golden.
- For the relish, simply mix everything together and season with salt and pepper. Set aside.
- For the brie, remove the crusts from the sliced bread and blitz in a food processor with the chilli powder and a pinch of salt to a fine crumb consistency. Tip into a shallow bowl. Put the egg into a shallow dish.
- Cut the brie into 4 equal size pieces. Dip into the egg then coat well in the breadcrumbs.
- Heat the oil in a saucepan or deep fat fryer to 180C. Caution, hot oil can be dangerous if left unattended.
- Fry the brie for 3 minutes until golden. Remove with a slotted spoon and drain on kitchen paper.
Recipe provided by The Newburn Bakehouse free-from range, from Warburtons.
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