Recipe by Kozmic Blues
I found this recipe in a local town newspaper. After having an amazing appetizer with brie at a restaurant last weekend. We thought we'd give this a shot at home. It came out amazing. the sweetness of the figs and wine coupled with the creamy brie and crusty bread was to die for!
Top Review by Char Cravotta
This appetizer is absolutely delicious. I used it as a substitute for Brie with Fig Compote which I had at the Dallas Art Musum and it was fantastic. This was a finer spread not as goopy, is that a word? I will do it again and again. Someone suggested we bottle it. Not me, but maybe you, the fig spread that is.
- 3⁄4 cup dried fig, stemmed and chopped
- 3⁄4 cup pinot noir wine
- 1 1⁄2-2 tablespoons honey
- 2 lemon slices, seeds removed
- 1 baguette, cut into 24 slices
- 2 tablespoons extra virgin olive oil (for brushing)
- 1⁄2 lb brie cheese, cold and thinly sliced
- 1 1⁄2 tablespoons fresh thyme
Directions See How It's Made
- Combine figs, wine, honey and lemon slices in medium suacepan.
- Bring to boil, then reduce heat and cook, covered over low heat for about 30 minutes.
- Let cool, remove lemon slices, then puree in blender.
- Brush baguette slices with olive oil, and place oil side down on large baking sheet.
- Spread about 1/2 tbsp fig spread on each baguette, top with brie slices, and sprinkle with fresh thyme.
- Bake at 450 degrees for 10-12 minutes or until cheese is melted and bubbly.