Fried brie with beetroot relish and bruschetta recipe

Ingredients

• 6 slices white or brown sliced bread
• 200 g (7.1oz) piece of brie
• 0.5 tsp chilli powder
• 2 eggs
• beaten
• 1 cup sunflower or vegetable oil
• for deep frying
• 125 g (4.4oz) cooked beetroot
• finely diced
• 2 tbsp cranberry sauce
• 0.5 tsp fresh thyme leaves
• 0.5 tsp balsamic vinegar
• 2 sub rolls
• 1 cup olive oil for brushing
• 1 handful of rocket or watercress leaves

Instructions

1. First of all, to make the bruschetta toasts, pre-heat the grill to high.
2. Thinly slice the sub rolls and brush both sides with olive oil.
3. Sit on a baking tray and grill on both sides until lightly golden.
4. For the relish, simply mix everything together and season with salt and pepper.
5. Set aside.
6. For the brie, remove the crusts from the sliced bread and blitz in a food processor with the chilli powder and a pinch of salt to a fine crumb consistency.
7. Tip into a shallow bowl.
8. Put the egg into a shallow dish.
9. Cut the brie into 4 equal size pieces.
10. Dip into the egg then coat well in the breadcrumbs.
11. Heat the oil in a saucepan or deep fat fryer to 180C.
12. Caution, hot oil can be dangerous if left unattended.
13. Fry the brie for 3 minutes until golden.
14. Remove with a slotted spoon and drain on kitchen paper.