Ingredients
Recipe Serves 4
Chef’s note: A Cypress classic and holiday favorite, this has been on our menu since the beginning. If you cannot find goat brie, which I prefer for its “grassy” flavor, you may substitute Camembert or domestic saga bleu cheese.
Cranberry-Walnut Chutney
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- ½ cup cider vinegar
- ¼ cup dried cranberries
- ¼ cup walnuts
- ½ tablespoon orange zest (on microplane)
Toast Points
- ½ baguette sliced on a bias into four ¼-inch-thick slices
- ¼ cup olive oil
Garlic Shallot Vinaigrette
- 2 tablespoons diced shallots
- 2 tablespoons minced garlic
- 1 tablespoons Dijon mustard
- 4 tablespoons champagne vinegar
- 4 tablespoons olive oil
Almond-Fried Goat Brie
- 1 gallon peanut or canola oil
- 4 pieces goat brie
- 1 cup all-purpose flour
- 2 eggs, beaten
- ¼ cup almond flour
- ¼ cup panko
- ½ pound mixed greens, washed
- 4 ounces frisee (yellow center leaves only)
- Salt
- White Pepper
Directions
Cranberry-Walnut Chutney Directions
- In a small saucepan, combine sugars and vinegar and reduce by half. Mixture should become syrupy.
- Remove from heat. Stir in cranberries, walnuts and orange zest. Allow mixture to cool to room temperature.
Toast Points Directions
- Preheat oven to 325 degrees.
- Place bread on a sheet pan greased with olive oil.
- Bake toast point for 5 to 6 minutes, or until golden brown.
Garlic Shallot Vinaigrette Directions
- In a mixing bowl, combine shallots, garlic, mustard and champagne vinegar.
- Using a whisk, stir in olive oil.
Almond-Fried Goat Brie Directions
- In a large pot, heat oil to 350 degrees.
- Place flour in a small bowl. Place eggs in a separate small bowl. Place almond flour and panko in a third small bowl.
- Dip the goat brie into the flour, dusting off any excess.
- Place brie in egg wash and coat evenly.
- Transfer brie and dredge in almond flour mixture.
- Place the brie in the hot oil and fry until golden brown (approximately 1 ½ minutes). Remove from oil. Place on paper towels to absorb oil and keep warm.
- Toss greens with vinaigrette evenly. Season to taste with salt and pepper.
- On serving plates, place equal amounts of greens, 1 toast point and 1 place friend brie. Put 2 tablespoons Cranberry-Walnut Chutney on top of the brie.
