175 g triple cream brie
1 persimmon, sliced
Handful pecan nuts
6 slices white bread
3 tbsp. raspberry vinegar
3 tbsp. extra virgin olive oil
Sprinkle salt and pepper
1 tbsp. fresh chives, roughly chopped
Whisk together all the dressing ingredients and set aside.
To make the breadcrumbs, in a blender, blitz the nuts and bread until crumbly.
Cut the cheese horizontally and place 2 persimmon slices inside. Dip the cheese in flour, egg and breadcrumb mixture.
In a deep pot filled with sunflower oil, deep-fry the cheese until golden and crispy.
Place the rest of the persimmon slices onto a plate or platter, pop the cheese in the centre and drizzle with dressing.