6 Brie wedges
500 g Bread crumbs, fresh, white
400 g Flour, cake, white
6 tbsp Sesame seed, white, untoasted
400 g (1 Jar) Peppadew® Piquanté Pepper and garlic pasta sauce
125 g (half punnet) Rosa Tomatoes
360 g Rocket, fresh
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 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 chorizo.