6 brie wedges
500 g (17.6 oz) breadcrumbs, fresh, white
400 g (3 1/3 cups) flour, cake, white
90 ml (6 tbsp) sesame seed, white, untoasted
400g (1 Jar) Peppadew® Piquanté Pepper and garlic pasta sauce
125 g (1/2 cup or half punnet) rosa tomatoes
Salt and pepper for taste
Olive oil for deep-frying. It should be enough to cover the brie wedges in a sauce pan
Mix the breadcrumbs and sesame seeds in a bowl
Beat the eggs together in a separate bowl
Crumb every Brie wedge by dipping first in flour, then the egg then the breadcrumbs. Set aside
In a sauce pan add the Peppadew® Piquanté Pepper and Garlic Pasta Sauce, rosa tomatoes.
Bring the sauce to a boil and add seasoning. Set aside.
In a heavy based sauce pan, heat the oil sufficiently (180°C), then deep fry the Brie for 4-5 minutes, remove and drain onto paper towels
To serve, place Brie on serving platter, top with sauce and garnish with rocket
Panko breadcrumbs can be used for extra crunchy Brie.
Gluten free or almond flour can be used for dusting instead of cake flour
For a meaty option top the Brie wedges with 250g crispy bacon or pan-fried chourizo.