Pan-fried brie is the ultimate easy appetizer for any size crowd! Creamy Brie cheese with a crispy pistachio crust, drizzled with honey and served with your favorite crackers. It’s perfect for entertaining or elevating your charcuterie board!
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Brie cheese, but make it coated in crushed pistachios and pan-fried to golden perfection! I first fell for this fried cheese appetizer on a date night with my husband, and now it’s a go-to for dinner parties and holidays. (Pro tip: It’s a total showstopper for Christmas or New Year’s Eve!)
Brie is my all-time favorite cheese (with Port Salut as a very close second), and if you’ve been around here for a while, you know I have plenty of Brie recipes—from puff pastry Brie bites to whipped Brie. If you’ve never had Brie before, it has a rich, creamy texture with a mild, buttery flavor and just a hint of earthy, mushroom-like notes from the rind. Anyway, it wasn’t until that recent night out that I tried my first-ever fried Brie. Two words: life-changing.
It doesn’t get much better than a wheel of melted Brie encased in a nutty crust. It’s like one giant, sophisticated cheese curd. Serve it warm with a drizzle of honey alongside crackers, and watch it disappear in seconds. Trust me, this easy, crowd-pleasing appetizer is about to make you the MVP of every party!
- Brie cheese: I used an 8-ounce wheel of Brie for this recipe and left the rind on. The rind helps hold the cheese together as it melts into creamy perfection. Removing it will lead to a gooey mess in your skillet, so save yourself the cleanup and keep it intact.
- Pistachios: I recommend using roasted, salted pistachios for the most flavor. Make sure to crush them finely so they stick evenly to the Brie.
- Panko breadcrumbs: These light, crispy breadcrumbs add the perfect crunch.
- Flour: Helps the egg and nut coating adhere to the cheese.
- Egg: Acts as the glue to hold everything together. A quick whisk with water loosens the egg mixture for even coating.
- Oil for frying: You’ll need just enough oil to create a shallow fry—about ½ inch in your skillet. Vegetable oil is classic, but avocado oil is a great choice for its high smoke point and it contains healthier fats.
- Honey: Drizzle it on just before serving for the ultimate sweet-and-savory combo.
See the recipe card for full information on ingredients and quantities.
- Freeze the wheel of Brie for 15 minutes. This step is crucial because it firms up the cheese, preventing it from melting too quickly when it hits the hot oil.
- Crush the pistachios. Use a food processor or crush them in a plastic bag until finely ground, then combine them with the Panko breadcrumbs in a bowl.
- Set up your dredging station. Place the flour, whisked egg and pistachio mixture in separate bowls.
- Coat the Brie. Dredge the Brie in flour, dip it into the egg mixture, and then coat it generously with the pistachio-panko blend.
- Heat the oil. Add about ½ inch of oil to a skillet and heat to 300°F. (An instant-read thermometer is your best friend here!)
Success Tip: The oil must be no hotter than 300°F or the nuts will burn! I REPEAT: 300°F!
- Fry the Brie. Carefully add the coated Brie to the skillet. Cook for 2 minutes on one side, then flip and cook for 1–2 more minutes. Use a spatula to transfer it to a paper towel-lined plate.
- Let the Brie rest for 5 minutes, then drizzle with honey and serve.
- Use a food thermometer. Please don’t attempt to fry the Brie without one! If your oil gets hotter than 300°F, your nuts will burn.
- Use a spatula to transfer the Brie from the skillet onto your serving plate. Once it has been pan-fried, it will get melted and gooey in the center, so if you try to transfer it with tongs, you risk it falling apart.
- Bake or air-fry it! Once you’ve coated the Brie with the pistachios, spray it with cooking spray, then:
Bake: Pop it in a 300°F oven for 8 to 12 minutes until gooey in the center and toasted on top.
Air fry: Line your air fryer with parchment paper or a Silpat baking mat and air-fry at 300°F for 8 to 10 minutes. - Not a fan of pistachios? Finely ground walnuts, pecans or almonds make equally delicious crust alternatives.
- Skip the honey and top the Brie with a sprinkle of flaky sea salt or a drizzle of balsamic glaze.
- Make fried Brie bites! Cut your Brie wheel into uniform pieces, about 1 ½ inches each. Freeze prep and dredge as usual, then fry for about 1 minute per side. These crispy, gooey bites are perfect for parties, charcuterie boards or any gathering where finger food is a must!
What to Serve with Brie
This melted Brie makes the best appetizer for a crowd, especially during the holidays! Pair it with a cranberry champagne cocktail for a festive, guaranteed hit with your guests. Here are a few delicious options for serving this Brie cheese appetizer:
- Sliced apples or pears – Their natural sweetness and crunch complement the creamy Brie perfectly.
- Crusty bread – Think baguette slices or a rustic loaf for scooping up all that gooey goodness.
- Assorted crackers – Choose a mix of textures, like buttery, whole grain or seeded crackers.
- Charcuterie – Serve with thinly sliced cured meats like prosciutto or salami for an extra indulgent spread.
Now it’s your turn to try this easy pan-fried Brie! Let me know how it turns out in the comments below or snap a photo and tag me on Instagram (@justataste)—I’d love to see your cheesy creations!
Equipment
- Instant-read thermometer
Ingredients
- 1 (8-oz.) wheel Brie cheese
- 1/2 cup roasted, salted shelled pistachios
- 1/2 cup Panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 large egg
- Vegetable or avocado oil
- Honey, for serving
- Crackers, for serving
Instructions
- Place the Brie in the freezer for 15 minutes while you prepare the coating.
- Add the pistachios to the bowl of a food processor and blend until finely ground. (Alternately, add the pistachios to a sealable plastic bag and crush until finely ground.)
- In a medium bowl, stir together the ground pistachios and Panko breadcrumbs.
- In a separate medium bowl, add the flour.
- In a third medium bowl, whisk the egg with 2 tablespoons water.
- Dredge the Brie in the flour, shaking off an excess. Dip the Brie in the eggs then coat it all over with the pistachio mixture.
- Add 1/2-inch oil to a large skillet set over medium-high heat. Line a plate with paper towels.
- Once the oil reaches 300°F on an instant-read thermometer, add the Brie and cook until golden brown on one side, about 2 minutes. Flip it once and continue cooking an additional 1 to 2 minutes. Using a spatula (the Brie will be very gooey inside), transfer it onto the paper towel-lined plate. Let it rest for 5 minutes before drizzling with honey and serving with crackers.
Kelly’s Notes
- IMPORTANT: The oil must be no hotter than 300°F or the nuts will burn! I REPEAT: 300°F!
- Use a spatula to transfer the Brie from the skillet onto the paper towel-lined plate. Once it has been pan-fried, it will get melted and gooey in the center, so if you try to transfer it with tongs, you risk it falling apart.
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Couldn’t test out this recipe fast enough when I got it in my email! Made it tonight and the hubs said it’s a must now for Thanksgiving :)
So glad you enjoyed it, Andrea! Early Happy Thanksgiving :)
Just did a test run of this for Thanksgiving and oh my goshhhhh!!!!!! Never thought to cook Brie like this and it was insane. No leftovers! Definitely pay attention to the oil temp. I kept it right at 300 and it was perfectly cooked. YUMMY! Making again on Thanksgiving because everyone asked for it again!
So glad you enjoyed the recipe, Caitlin!