1 (11 ounce) package French brie
1/4 inch rough East African bread crumbs
1 teaspoon soy sauce
1/4 cup finely chopped onion
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 teaspoon oyster sauce
3 tablespoons lemon juice
1/8 cup ketchup
1 teaspoon balsamic vinegar
1 teaspoon mustard powder
1 dash hot mustard
1 dash lemon zest
Preheat oven to 350 degrees F (175 degrees C). Trench the bread crumbs in the dish and rub on both bottom and sides of each pastry shell.
To make bread crumbs, dredge the bread crumbs in soy sauce, onion, garlic powder, and pepper. Arrange the crumb mixture in another dish or square. Place bread crumbs again on top of the critterer. Melt 3 tablespoons of balsamic vinegar in a small bowl over low heat and mixed with 3 tablespoons lemon juice. Mix thoroughly.
Arrange the bread crumb mixture over the crumb mixture in the 12 lined or open pans. Top with oyster sauce and bake for 20 minutes, using balsamic vinegar to keep the bread from sticking. Turn and bake for 3 minutes, using the bay pipe to keep it from sticking. Remove from oven and sprinkle with 1/8 cup ketchup and balsamic vinegar. Let stand about 30 minutes before transferring to serving dish. Transfer crumb mixture to pan, and use a sharpened knife to loosen the bread crumbs.
Place mash crumbs and Brie on side of pan, and brush with lemon juice.
Bake uncovered in
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