Almond-Fried Goat Brie With Cranberry-Walnut Chutney

From

Yield:

12

Directions

Ingredients for the Almond-Fried Goat Brie:
½ cup olive or canola oil
3 brie rounds (8 oz each) cut into quarters 
1 cup all-purpose flour
2 eggs, beaten
1/4 cup almond flour
1/4 cup Panko bread crumbs finely ground
1 pound mixed greens, washed (we use Steve Whiteman's Micro-Greens) 
4 ounces frisee (yellow center leaves only)
Salt
White Pepper

Ingredients for the Cranberry-Walnut Chutney:
1/4 cup granulated sugar
1/4 cup light brown sugar

 3 Tablespoons finely grated ginger
1/2 cup cider vinegar

1/4 cup fresh orange juice
1 cup fresh cranberries
1/4 cup chopped walnuts
1/2 tablespoon orange zest (on microplane)

Ingredients for the Garlic Shallot Vinaigrette:
2 tablespoons diced shallots
2 tablespoons minced garlic
1 tablespoon Dijon mustard
1/4 cup late harvest Riesling vinegar (or other good quality aged vinegar) 
4 tablespoons extra virgin olive oil

Ingredients for Toast Points:
1/2 baguette sliced on a bias into 1/4-inch-slices (about 12 pieces) 
1/4 cup olive oil

Place slices on a baking sheet, brush with olive oil and toast in a 350 degree oven for 12 minutes

Directions for the Almond-Fried Goat Brie:
Place flour in a small bowl. Place eggs in a separate small bowl. Place almond flour and panko crumbs in a third small bowl. Dip the goat brie into the flour, dusting off any excess. Place brie in egg wash and coat evenly.Transfer brie and dredge in almond flour mixture. Place coated brie on a parchment sheet and return to the refrigerator until you are ready to fry.

In a sauté pan, heat oil to 350 degrees. Place the brie in the hot oil and fry until golden brown (approximately 1-1/2 minutes). Remove from oil. Place on paper towels to absorb oil and keep warm.

Toss greens with vinaigrette evenly. Season to taste with salt and pepper. On serving plates, place equal amounts of greens, 1 toast point and 1 piece fried brie. Put 2 tablespoons Cranberry-Walnut Chutney on top of the brie.

Directions for the Cranberry-Walnut Chutney:
In a small saucepan, combine sugars, vinegar and ginger and reduce by half. Add fresh cranberries and cook until all berries have popped open. Mixture should become syrupy. Remove from heat and stir in walnuts and orange zest. Allow mixture to cool to room temperature.

Directions for the Garlic Shallot Vinaigrette:
In a mixing bowl, combine shallots, garlic, mustard and vinegar. Using a whisk, stir in olive oil until emulsified.

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