Roasted Nut Crusted Fried Brie with Red Bell Pepper & Ancho Chili Jam

Roasted Nut Crusted Fried Brie is one of the easiest and tastiest hors d'œuvres - I guarantee it will be devoured at your next cocktail, dinner, New Year's Eve or Super Bowl party.  I first tasted Chef Deborah Scott's creation at Kemo Sabe.  It's also featured on the menus of Indigo Grill and Island Prime, two of her other San Diego restaurants.

Warm, gooey brie; crispy, nutty crust; sweet and spicy pepper jelly or jam.  Oh my, it's soooo good!

Fried Brie with Nut Crust

Bon Appetit, November 1999 and Epicurious

Ingredients

4 2-ounce wedges Brie

1/3 cup walnuts
1/3 cup almonds
1/3 cup pecans
2 tablespoons sesame seeds
2 large eggs
1/4 cup whipping cream
Peanut oil (for frying)
Purchased jalapeño jelly
French-bread baguette, cut into 1/2-inch-thick slices (or crackers)

Preparation

Freeze brie for 30 minutes.  Finely chop all nuts and sesame seeds in food processor. Transfer to medium bowl. In another medium bowl, whisk eggs and cream to blend. Remove cheese from freezer. Dip each wedge into egg mixture and then into nut mixture, turning to coat and pressing gently to adhere. Transfer to plate; cover with plastic and refrigerate until very cold, at least 45 minutes. (Can be made 6 hours ahead. Keep refrigerated.)

Pour enough peanut oil into heavy large skillet to reach depth of 1 1/2 inches. Heat over medium-high heat to 350°F. Working in 2 batches, fry Brie until deep golden brown, turning occasionally with metal spatula, about 3 minutes. Using slotted spoon, transfer to paper towels to drain. Serve with purchased jalapeño jelly and baguette slices.

Start by freezing the brie for 30 minutes

In a medium bowl, whisk eggs and cream to blend

 

Use any combination of nuts you prefer  (I used almonds, pecans and pepitas, with sesame seeds)

Finely chop all nuts and sesame seeds in food processor. Transfer to medium bowl.

Dip brie in egg and cream mixture, then into nuts, and refrigerate until ready to fry. 
Fry brie until deep golden brown.

Serve with purchased jalapeño jelly and baguette slices or crackers.

I served ours with Red Bell Pepper and Ancho Chile Jam, and crackers.