Fried Brie Appetizer

Serves 2-4

3/4 cup plain bread crumbs
1/4 cup yellow or white cornmeal
1-2 Tbsp rolled oats
1 tsp dry mustard
pinch of salt and pepper
2 eggs, whipped in a bowl
1/2 lb. brie, sliced equally into 1/4" thick strips
1 cup vegetable oil
raspberry coulis
Granny Smith apple, sliced into matchstick size strips

Blend the five dry ingredients in a pie plate. Begin by dipping the
trimmed brie slices in the whipped eggs, then into the bread crumb mix.
Pat the brie in the breadcrumbs to be sure to evenly coat each slice.
Place in the refrigerator until ready to cook. Meanwhile, heat the
vegetable oil in a shallow saute pan over a medium high flame. Take the
breaded brie from the refrigerator and drop, 2 slices at a time, into the
hot oil. Turn to evenly and lightly brown the slices. Remove to a paper
towel to absorb any excess oil. Place on a plate that has a small pool of
raspberry coulis and some apple cuts. Serve without hestitation.

HINTS:
Almost any cheese will work in this recipe. Brie simply has a wonderful
texture that profits from this procedure.

Source:
<http://www.rnews.com/food/Recipe_2004.cfm?ID=4161&rnews_story_type=37&floyd_ story_type=1&category=1&startrow=61>




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