Prep 10 mins
Cook 40 mins
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!
- 177.44 ml dried fig, stemmed and chopped
- 177.44 ml pinot noir wine
- 22.18-29.58 ml honey
- 2 lemon slices, seeds removed
- 1 baguette, cut into 24 slices
- 29.58 ml extra virgin olive oil (for brushing)
- 226.79 g brie cheese, cold and thinly sliced
- 22.18 ml fresh thyme
- 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.
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.
This is delicious, a great recipe for using dried figs and very simple to make for crostini. This is now a permanent appetizer for special occassions in our house.