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 For the relish To serve

Details

  • Cuisine: English
  • Recipe Type: Starter
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 5 mins
  • Serves: 4

Step-by-step

  1. 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.
  2. For the relish, simply mix everything together and season with salt and pepper. Set aside.
  3. 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.
  4. Cut the brie into 4 equal size pieces. Dip into the egg then coat well in the breadcrumbs.
  5. Heat the oil in a saucepan or deep fat fryer to 180C. Caution, hot oil can be dangerous if left unattended.
  6. 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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