Cut the Le Rustique® Brie into four equal pieces and press around 5 nuts and some sprigs of tarragon into each piece.
Pour the flour, egg and breadcrumbs onto 3 different plates. Coat each piece of cheese in flour, then in the egg (make sure the whole surface is well covered) and finally coat in breadcrumbs.
Cut the figs into quarters. Melt the butter in a pot, add the figs and sugar and leave to stew and caramelise for around 5-10 minutes until bubbling.
In the meantime, fry the cheese in a deep fat fryer or pan of hot oil for around 3 minutes at 160 °C.
Place the green salad on a plate with the fig compote on top.Place the brie and nut croquette on top. Garnish with a few extra nuts, a sprig of tarragon then season with olive oil and balsamic vinegar to your taste.
200g Le Rustique Brie
20g Nuts of your choice (we recommend walnuts)
20g Plain flour
25g Breadcrumbs
Green salad leaves
6 Figs
1 Egg (beaten)
50g Granulated sugar
Knob of butter
Deep fat fryer or pan of vegetable oil
1 Sprig of tarragon
Olive oil
Balsamic vinegar
View Method
Recipe Method
Cut the Le Rustique® Brie into four equal pieces and press around 5 nuts and some sprigs of tarragon into each piece.
Pour the flour, egg and breadcrumbs onto 3 different plates. Coat each piece of cheese in flour, then in the egg (make sure the whole surface is well covered) and finally coat in breadcrumbs.
Cut the figs into quarters. Melt the butter in a pot, add the figs and sugar and leave to stew and caramelise for around 5-10 minutes until bubbling.
In the meantime, fry the cheese in a deep fat fryer or pan of hot oil for around 3 minutes at 160 °C.
Place the green salad on a plate with the fig compote on top.Place the brie and nut croquette on top. Garnish with a few extra nuts, a sprig of tarragon then season with olive oil and balsamic vinegar to your taste.
