Almond-Fried Goat Brie
Ingredients
Cranberry Walnut Chutney
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- ½ cup cider vinegar
- ¼ cup dried cranberries
- ¼ cup walnuts
- ½ tablespoon orange zest
Toast Points
- ½ baguette, sliced diagonally into ¼ inch slices
- ¼ cup olive oil
Garlic Shallot Vinaigrette
- 2 tablespoons diced shallots
- 2 tablespoons minced garlic
- 1 tablespoon Dijon mustard
- 4 tablespoons champagne vinegar
- 4 tablespoons olive oil
Fried Goat Brie
- 4 pieces goat brie
- 1 cup all purpose flour
- 2 eggs, beaten
- ¼ cup almond flour
- ¼ cup panko breadcrumbs
- Peanut or canola oil, for frying
- 5 ounces baby arugula
- 2 ounces frisée
- Salt and white pepper, to taste
Instructions
Cranberry Walnut Chutney
- Combine the granulated sugar, brown sugar, and cider vinegar in a small saucepan.
- Bring to a simmer and cook until reduced by half and syrupy.
- Remove from the heat and stir in the cranberries, walnuts, and orange zest.
- Cool to room temperature.
Toast Points
- Preheat the oven to 325°F.
- Brush both sides of the baguette slices with olive oil.
- Bake for 5 to 6 minutes, or until lightly golden.
Garlic Shallot Vinaigrette
- Whisk together the shallots, garlic, Dijon mustard, and champagne vinegar.
- Slowly whisk in the olive oil until emulsified.
Fried Goat Brie
- Heat the frying oil to 350°F.
- Place the flour, beaten eggs, and almond flour mixed with panko into three separate shallow bowls.
- Dredge each piece of goat brie in flour, then egg, then the almond flour mixture.
- Fry for about 1½ minutes, or until golden brown.
- Drain on paper towels.
- Toss the arugula and frisée with the vinaigrette. Season with salt and white pepper.
- Divide the salad evenly among four plates. Top each with a toast point and one piece of fried goat brie. Spoon about 2 tablespoons of cranberry walnut chutney over each piece of brie and serve immediately.
Notes
- Serves 4.
- Goat brie may be substituted with Camembert or domestic Saga Bleu cheese.
