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Sometimes it takes a village to develop a new recipe. To start, an email in my inbox loudly proclaimed "Free Brie cheese". I was sold right there. I didn't know what was required to get the free cheese. Base-jump from the Sears Tower? Crawl across a bridge writhing with snakes? Sit through 8 hours of George W. Bush bloopers? It didn't matter. I was up to the task. As it turns out, all I had to do was develop a holiday hors d'oeuvres recipe, using a wheel of Ile de France Brie cheese. Full disclosure here: I did in face receive a free wheel of their cheese (which I happen to adore) to make this recipe.
I was racking my brain to figure out a novel way to incorporate Brie cheese into an hors d'oeuvres recipe when Kalyn of Kalyn's Kitchen emailed to say that Andrea of Rookie Cookery had kindly sent her a large box of Fuyu persimmons. Although Kalyn had made a Whole Wheat Couscous recipe with Persimmon, Grapes, Green Onion, Mint, and Pine Nuts, plus several other recipes, she had many persimmons left over and would I like to try some? Would I?! Fuyu persimmons are crisp like an apple with a subtle and unusual sweetness that hooked my whole family. The pieces for my Brie recipe quickly fell into place. Using the persimmons, a little fresh lime juice, and fresh basil, I made a salsa to top the Brie cheese, which I coated in panko breadcrumbs and pan-fried. The result was an hors d'oeuvres of melted cheese (need I say more?), complimented with the sweet and savory flavors of the salsa. The salsa:
Peel and dice two Fuyu persimmons into ¼-inch pieces and place in a medium-sized bowl.
Add 2 teaspoons fresh lime juice and 4 large fresh basil leaves, chiffonaded (rolled and thinly sliced). Stir well Season with salt and pepper to taste.
Set the salsa aside for up to 2 hours.
The Brie:
Cut one (7 oz) wheel of Brie cheese into ½-inch slices and then cut each slice into 2-3 squares (depending on the length of the slice). You should have about 32 squares of Brie.
In a small bowl, beat 1 egg and, in a separate bowl, place 1 cup of panko breadcrumbs. Dip each piece of Brie cheese into the egg, letting the excess drip off and then press into the breadcrumbs, ensuring that both sides of cheese is covered by breadcrumbs.
Place on a plate and repeat the process with the remaining pieces of cheese. Cover and chill until ready to cook the cheese. This can be done up to 1 hour in advance.
Just before cooking the Brie, place approximately 32 table water (or other neutral-tasting hors d'oeuvres cracker) on a serving platter. Heat 1 teaspoon olive oil in a medium nonstick skillet over medium-high heat. Add about ⅓ of the breaded Brie pieces to the pan. Cook for about 30 seconds to 1 minute, or until the bottoms of the cheese pieces are light golden brown. Using two forks, flip the pieces over and let the other side brown slightly, an additional 30 seconds to 1 minute.
Immediately remove from the pan and place the Brie pieces on the crackers. Repeat with the remaining olive oil and breaded Brie pieces.
Top each piece of Brie with 2 to 3 teaspoons of the persimmon salsa. Serve.
Pan-Fried Brie Cheese with Persimmon Salsa Canapés
Salsa:
2 firm Fuyu persimmons, peeled and diced into ¼-inch pieces
2 teaspoon fresh lime juice
4 large fresh basil leaves, chiffonaded (rolled and thinly sliced)
Salt and pepper to taste
Cheese:
1 (7 oz) wheel of Brie cheese
1 egg
1 cup panko breadcrumbs
3 teaspoon olive oil, divided
32 (approximately) table water crackers, or another neutral-tasting hors d'oeuvres cracker
Salsa:
Place the diced persimmon in a medium-sized bowl. Add lime juice and basil. Stir well. Season with salt and pepper to taste. Set the salsa aside for up to 2 hours.
Brie:
Cut the Brie cheese into ½-inch slices and then cut each slice into 2-3 squares (depending on the length of the slice). You should have about 32 squares of Brie. In a small bowl, beat the egg and, in a separate bowl, place the panko breadcrumbs. Dip each piece of Brie cheese into the egg, letting the excess drip off and then press into the breadcrumbs, ensuring that both sides of cheese is covered by breadcrumbs. Place on a plate and repeat the process with the remaining pieces of cheese. Cover and chill until ready to cook the cheese. This can be done up to 1 hour in advance.
Just before cooking the Brie, place the crackers on a serving platter. Heat 1 teaspoon olive oil in a medium nonstick skillet over medium-high heat. Add about ⅓ of the breaded Brie pieces to the pan. Cook for about 30 seconds to 1 minute, or until the bottoms of the cheese pieces are light golden brown. Using two forks, flip the pieces over and let the other side brown slightly, an additional 30 seconds to 1 minute. Immediately remove from the pan and place the Brie pieces on the crackers. Repeat with the remaining olive oil and breaded Brie pieces.
Top each piece of Brie with 2 to 3 teaspoons of the persimmon salsa. Serve.
Makes approximately 32 hors d'oeuvres.
