Fried brie in tomato sauce

Aug. 19, 1982

February 20, 2008

1 egg, beaten with 1 tablespoon water

1 small slightly underripe brie or camembert cheese wheel (about 6 to 8 ounces)

1/2 cup bread crumbs, finely crushed

Salt and pepper to taste

Oil for deep-frying

1 large tomato, cored, seeded and peeled

1 tablespoon fresh, minced basil

Pinch of sugar if necessary

Place egg-water mixture in bowl. Dip in cheese to coat all sides. Combine bread crumb and seasonings. Place on sheet of wax paper. Roll cheese in crumbs to coat all sides. Heat enough oil in heavy skillet to deep-fry. Drop cheese into hot oil and fry briefly on both sides until golden brown. Remove from oil immedately.

Meanwhile, puree tomato in blender or food processor. Combine with basil and sugar if necessary (depending on taste of tomato). Transfer sauce to small saucepan and heat over low heat. To serve, cut cheese into quarters or eighths and top each serving with a little tomato sauce. Makes 4 to 8 appetizer servings.

Time: about 20 minutes