pan-fried brie in romesco sauce

Gooey brie with a crunchy outer coating meets a tangy, spicy red pepper and tomato sauce in this bright, creamy, pan-fried brie in romesco sauce. 

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My favorite meals are cocktails and tapas, so anytime I can find an excuse to eat cheese for dinner, we have it. This pan fried brie in romesco sauce is simple, slightly spicy, gooey, and it goes fast! 

Ingredients for pan fried brie in romesco sauce

• Brie wheel
• all-purpose flour
• 1 egg + ground smoked paprika
• seasoned panko bread crumbs + grated parmesan cheese

romesco sauce

• large red bell pepper, deseeded and membranes removed
• Roma tomatoes, sliced in half
• garlic cloves, peeled. 
• raw nuts, like almond, hazelnut, pistachio, pine nuts
• Harissa seasoning, plus more if needed.
• Salt and pepper to taste
• good quality olive oil
• fresh minced parsley, more for garnish
• fresh minced mint leaves, more for garnish
• salted butter
• lemon, juice, and zest
• Baguette, thickly sliced. 

See the pan-fried brie in romesco sauce recipe card for quantities.

How to make the romesco sauce

On a large baking sheet, arrange red bell pepper, tomatoes, garlic cloves, and nuts—season with a generous amount of salt, pepper, harissa seasoning, and a few tablespoons of olive oil. 

I position my oven rack in the second-highest spot. Situate the pan approximately five inches away from the broiler. Before broiling, roast at 425 degrees Fahrenheit until the vegetables soften. Once the vegetables are tender, broil the vegetables on high until skins blister, and some blackened spots appear about 5 - 8 minutes. 

Immediately remove the vegetables from the heat to prevent burning. Set aside to cool slightly, pour the roasted vegetables and nuts into a highspeed blender with lemon zest and fresh herbs, pulverizing until smooth, pouring in a thin stream of olive oil to help the mixture move. I used about a ¼ cup of olive oil. 

Optional, strain the tomato sauce through a fine-mesh sieve to remove any chunks into a large saucepan. To push the sauce through the sieve, I added a few tablespoons of water to thin it out. After removing the pulp, I added about two tablespoons back into the sauce. I want my romesco sauce to have texture but not overly seedy. 

Lastly, turn the heat on low to allow the sauce to simmer while you finish preparing the brie. Season with more salt, pepper, and harissa, if desired. 

Pan fried brie

Start coating the pan-fried brie while the tomatoes and peppers are roasting. It has to sit in the freezer for a few minutes before frying. 

On a large dinner plate, mix all-purpose flour with a generous pinch of salt and pepper. On another plate, whisk egg until smooth, then on a third plate, seasoned panko. 

Note:  The flour isn't necessary if you use a whole wheel since the rind stays intact. 

Dip the brie wheel into flour, dusting off the excess, then egg, and finally panko, pressing gently to adhere. After, you can dip the brie wheel back into the egg and then press in more panko. I dipped the brie in egg and panko three times before freezing. 

Finally, freeze the breaded brie for 10-15 minutes, until firm. It does not need to be covered. 

In a skillet, heat a few tablespoons of oil. When the pan is hot, carefully place brie into the oil. Fry until all sides are golden brown and the center is warm. Drain the excess grease onto a paper towel.

Serving the pan fried brie in romesco sauce

When you're ready to serve, remove romesco sauce from heat and stir in a tablespoon of butter. Pour the hot sauce into the bottom of your serving dish, just enough to coat the base. 

Hint: I use a dolsot, a small earthenware pot that is stove-safe. That way, I can heat the brie in the romesco sauce for a few minutes before serving to ensure the middle of the brie wheel is very hot. 

Gently place the fried brie into the sauce and decoratively situate the crostini around the cheese wheel. Make a slit into the pan-fried brie to let the cheese flow. Finally, garnish with a very light squeeze of lemon juice and finely chopped fresh herbs. 

For the crostini

Toss sliced baguette with salt, pepper, and olive oil, then broil until lightly toasted, 3-5 minutes. If desired, once the crostini is cool to the touch, rub each piece with raw garlic.

Substitutions

• Red bell pepper - You can sub the red bell pepper with jarred roasted bell peppers to skip roasting them. 
• Tomatoes - You can use any tomatoes you have on hand, including a tablespoon or two of tomato paste.

Variations

• Pantry staples - You can make this with jarred roasted bell peppers and tomato paste. I recommend sauteing tomato paste, bell peppers, garlic, and nuts until garlic is soft, then blending, but you can skip pre-cooking and simmer on the stove if you're in a hurry. 

Equipment

A high-speed blender, like the Vitamix A-3500 comes in handy, mainly because you can get a food processor attachment. 

Additionally, I like serving my pan-fried brie in romesco in a dolsot, a small ceramic pot, because it's stovetop safe, so I can heat the pot to keep the appetizer warm. 

Storage

Extra, unused romesco sauce will keep up to a week in the fridge or frozen for a few months. 

Top tip

If the romesco sauce is too acidic, stir in 1/16 to ⅛ teaspoon of baking soda to neutralize the acidity. 

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NYT Cooking Romesco Sauce inspired this recipe.