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Almond Crusted Baked Brie from Bakehouse Brasserie

This new addition to Bakehouse's summer menu is perfect for entertaining guests at home

Almond Crusted Baked Brie from Bakehouse Brasserie


Almond Crusted Baked Brie:
1 quart Panko
1 tsp almonds, slivered
6 eggs
2 c all-purpose flour
1 Friendship Mon Ami Brie
Salt and pepper, to taste

Apricot Jam:
1 lb dried apricots
1 quart sugar
1 quart water
1 c bourbon
2 tsp salt


For the Almond Crusted Baked Brie: Blend almonds, Panko, salt, and pepper together. Whisk eggs together in a separate bowl. Dip the brie in flour, dip them in the eggs, and then coat them with the Panko and egg mixture. (Coat well!) Place the brie in the fryer at 350 degrees for four to six minutes, until perfectly golden brown.

For the Apricot Jam: Place all ingredients in a pot. Bring the mixture to a light simmer and leave it there for 20 to 25 minutes, until most of the liquid is cooked. While the mixture is still warm, put it in a blender and purée to desired consistency. 

Serve almond crusted brie on a wooden cutting board and garnish with green and red grapes, toast, and crackers of your choice. Put the apricot jam on a saucer plate and serve with the brie. Enjoy!