1 small wheel of Brie (or use Camembert)
1 egg, beaten
1/2 cup breadcrumbs
1 Tbs Zola’s Feasts Spice Mix
Canola oil for shallow frying
For the Tomatoes
1 tsp sugar
2 Tbs white wine vinegar
1/2 punnet cherry tomatoes, quartered
Roll the cheese in the beaten egg.
Mix together the breadcrumbs and spice, then roll the dipped cheese into the mixture.
Return to the beaten egg to coat again, then back into the crumb mixture.
You can do this a day in advance and then leave to sit in the refrigerator until ready to fry and serve.
Heat oil (180c if you have a thermometer), then shallow fry the cheese on both sides until golden, about 3 minutes per side.
For the tomatoes, stir together the sugar, vinegar and salt until dissolved, then add the tomatoes and stir well to combine.
The tomatoes can be prepared up to a day in advance so that the flavours develop and intensify.
Serve the crispy cheese while still hot, along with the dressed tomatoes.