Ingredients :
1 large egg
pinch salt
1 small wheel of brie, cut into wedges or quarters
2 Tbsp. sesame seeds
canola oil, for cooking
1 tsp. chopped fresh thyme
2 Tbsp. half & half
1 cup hazelnuts or walnuts, almonds, pecans, or a combination
Instructions :
1. Freeze brie for 30 minutes. Finely chop nuts with sesame seeds, thyme and salt in the bowl of a food processor, then transfer to a shallow bowl.
2. In another bowl, stir together the egg and cream with a fork.
3. Remove cheese from freezer and dip each wedge into egg and then into nuts, turning to coat and pressing the nuts to help them adhere. (You should have a nice thick crust.)
4. Cover with plastic and refrigerate until very cold, at least 45 minutes. (Can be made 6 hours ahead. Keep refrigerated.)
5. Pour about an inch of oil into a shallow pan or small skillet set over medium-high heat until hot but not smoking. (A piece of bread should sizzle when dipped in.)
6. Working in batches, fry brie a couple pieces at a time until deep golden brown, turning as needed.
7.
