Pan Fried Brie with Brown Butter Sage Pears & Hazelnuts
Pan Fried Brie with Brown Butter Sage Pears & Hazelnuts. Going all out with the brown butter this fall and doing up happy hour at the beach tonight with this perfect autumn appetizer. Extra cheesy, nutty brown butter, lots of herbs, toasty hazelnuts, and sweet pears coming together for the most delicious combination of fall flavors. Pair with some crackers or toasted bread and peppered honey…this is seriously a must try for any fall happy hour !! And don’t forget your cocktail ;)))
This is my first time waking up at the beach in almost a month. I can’t believe I haven’t been here in so long, but it definitely feels good to be back. I feel super refreshed with a great night of sleep, and I am super excited for today.
I started off the day going to my favorite gym here that I also haven’t been to in a month. I was so happy to be back and get in a good workout. Then I came home and made this seriously DELICIOUS fall appetizer. Unfortunately, I am not going to be at the beach for dinner tonight, so I won’t be enjoying this happy hour snack. But I did taste it after I made it, and trust me, I can confirm it is reallyyyyy good.
Tonight I am heading back to the city for dinner plans with some friends. While I am definitely sad to be leaving the beach as per usual, I am really excited for tonight. It’s always a super fun time when I go out to dinner with my friends from college.
But back to this appetizer. You guys seriously need this one in your life. The brie is pan fried in Panko breadcrumbs for a crispy outside and perfectly cheesy inside. Then I topped it with a brown butter sage, pear, and hazelnut sauce. You can totally play around with the toppings on this one. I also highly recommend a good caramelized fig topping for the fall.
But I was feeling pears today. So I coated them in brown butter of course because I am on a brown butter kick. And I also added hazelnuts, sage, and thyme. It’s the perfect combo for fall. And finally serve this guy up with some salty crackers or crusty bread to mop up all that delicious cheesiness.
Happy October Saturday. I hope you’re all spending it with good food, good drinks, and good company. And keep those fall vibes coming !!
Ingredients
1 (8 - 10 ounce) brie wheel
1 egg; beaten
1/2 cup Panko breadcrumbs
1/4 cup olive oil
4 tablespoons butter
1 - 2 Anjou Pears; sliced
1/3 cup chopped hazelnuts
10 - 12 fresh sage leaves
1 tablespoon fresh thyme leaves
1/4 cup honey
1 teaspoon fresh cracked black pepper
crackers or bread for serving
Directions
Whisk the egg in shallow bowl. Dip the brie through the egg and dredge in the Panko. In a medium skillet, heat the olive oil. Add the brie and fry for 2 - 3 minutes on each side until golden. Transfer to a serving plate.
In a separate skillet, heat the butter until it browns and smells nutty. Add the pears, hazelnuts, sage leaves, and thyme. Cook until sage leaves have crisped and hazelnuts are toasted. Transfer to the serving plate with the brie and drizzle the brown butter over top.
In a small bowl, add the honey and pepper. Stir to combine. Drizzle peppered honey over brie and serve with crackers or bread.
