Brie Wedges Recipe
Crispy fried brie served with marinara sauce.
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Ingredients
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Brie wedges
Marinara sauce
Finishing & garnish
Method
Marinara sauce
- 1
Sauté aromatics
Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- 2
Build the sauce
Stir in 1 tablespoon tomato paste and cook 1 minute. Add the 14 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp sugar, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes (if using). Bring to a gentle simmer.
- 3
Simmer
Reduce heat to low and simmer, uncovered, stirring occasionally, for 12–15 minutes to thicken and meld flavors.
- 4
Finish
Taste and adjust seasoning. Stir in chopped fresh basil (optional) just before serving and keep sauce warm on very low heat while you fry the brie.
Brie wedges
- 5
Prepare the brie
Trim any loose rind bits from the 12 oz wheel of Brie. Cut the cheese into 8 equal wedges (or 12 small wedges) about 1/2–3/4 inch thick. Place on a parchment-lined tray and chill in the refrigerator for at least 30 minutes — this helps the cheese hold its shape during frying.
- 6
Set up breading station
Place 3 tablespoons flour (plus 1 tablespoon extra for dusting) in a shallow dish. In a second shallow bowl, whisk together 2 large eggs and 2 tablespoons milk until smooth. In a third shallow dish, combine 1 cup panko breadcrumbs, 2 tablespoons grated Parmesan, 1 teaspoon salt and 1 teaspoon black pepper.
- 7
Dust and bread the wedges
Lightly dust each chilled brie wedge with the extra 1 tablespoon flour, shaking off excess. Dip into the egg wash, letting excess drip off, then press firmly into the panko mixture to coat all sides. For extra security, place the breaded wedges on a tray and refrigerate 15 minutes or freeze 10 minutes to set the coating.
- 8
- 9
Fry the brie
Working in batches, carefully add breaded brie wedges to the hot oil, flat side down. Fry 1 to 1.5 minutes per side, turning once, until golden brown and crisp. Do not overcrowd the pan. Maintain oil temperature between 325–350°F; reduce heat slightly if browning too quickly.
- 10
Drain
Using a slotted spatula or tongs, transfer fried wedges to a wire rack set over a baking sheet or paper towels to drain excess oil for 1–2 minutes.
- 11
Serve
Arrange fried brie wedges on a serving plate. Spoon warm marinara into a small bowl or pour alongside for dipping. Garnish with chopped fresh parsley and serve immediately with lemon wedges if desired.