Prepare the Peppered Honey:

• Mix the honey and black pepper in a small jar.
• Set aside while preparing the rest of the dish.

Bread the Brie:

• Place the beaten egg in one shallow bowl and the panko in another.
• Coat the Brie in the egg, letting excess drip off, then press it into the panko until fully coated.
• Freeze for 15–20 minutes to help it hold its shape while frying.

Crisp the Prosciutto:

• Heat a dry skillet over medium heat.
• Add the prosciutto slices and cook until crisp around the edges.
• Transfer to a plate and tear into pieces once slightly cooled.

Fry the Olives:

• In the same skillet, heat ¼ cup olive oil over medium heat.
• Add the olives and crushed red pepper flakes, cooking for about 5 minutes.
• Stir in the lemon zest, capers, and thyme.
• Cook another 5 minutes, until the lemon zest turns lightly golden.

Transfer to a bowl.

Fry the Brie:

• Add the remaining ¼ cup olive oil to the skillet.
• Place the chilled Brie in the hot oil and cook for 2–3 minutes per side, until golden brown.
• If the Brie cracks, continue cooking — it will still crisp beautifully.
• Move the fried Brie to a serving plate.

Serve:

• Top the warm Brie with:
• The lemon-herb olives
• Crispy prosciutto pieces
• A drizzle of peppered honey
• Fresh thyme and black pepper
• Serve immediately with crackers or warm bread.