Hazelnut Encrusted Brie – Flagship Cruises & Events

Hazelnut-Encrusted Brie With Fig and Port Jam

From Executive Chef Brian Gist

Flagship Cruises & Events

Serves 2-4

Coconut, peanut or canola oil for deep fryer
1 wedge of brie (1/12 of a standard wheel)
2 eggs, beaten
1/2 c. flour
1 c. hazelnuts
1 T. fig and Port jam (recipe follows)

Preheat oil in a deep fryer to 350 degrees. In a food processor, pulzerize the hazelnuts into a “dust” and add 2 T. flour. Dredge the brie in the remaining flour, then into the beaten egg and finally into the flour and hazelnut mixture to coat it thoroughly.

Submerge the brie into the fryer and cook until golden brown (about 3 minutes). Serve with fig and port jam and crostini.

Fig and Port Jam:

1 c. dried figs, chopped
3/4 c. Port
1/4 c. sugar
1/4 c. water
2 T. cornstarch
2 T. cold water

In a saucepan over medium-high heat, combine the figs, Port, sugar, and water. Bring to a boil, then reduce heat to simmer. Cook until figs are soft (12-15 minutes).

Mix the cornstarch and water. Stir it into the fig mixture until it reaches the consistency of jam. Remove from heat and allow to cool.

Chef Brian Gist
Flagship Cruises and Events

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