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1 to 2 pound wheel of Brie cut into 8 pieces

1 cup ground pecans

¼ cup fine ground breadcrumbs

6 whole eggs lightly beaten

½ cup olive oil

1. In a large bowl combine pecans and breadcrumbs

2. In another bowl add beaten eggs

3. Completely coat each wedge of Brie one at a time. Completely coat each wedge of Brie with pecan mix lightly pressing mixture until all of the Brie wedges have been coated.

4. In a large non-stick pan, heat the olive oil to a medium high heat then carefully brown all sides of Brie until golden brown. Remove from oil and serve with crispy pita bread and your favorite jam or jelly

5. Enjoy!

Presented by: Chef Gary Nicely, Naples Italian Restaurant

Date: 2/19/2014

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