Whipped Brie Appetizer With Peppered Fig Compote

Recipe by Chef Kate
READY IN: 30mins




  • Put the figs and wine in a small saucepan, bring to a boil and simmer, stirring constantly, until most of the Port has reduced, 5 to 6 minutes.
  • Remove from the heat and reserve.
  • Remove the rind from the Brie; you should have about 8 ounces left.
  • Put the cold cheese into a mixer with a paddle attachment and beat at medium speed, scraping down the sides from time to time, for about 10 minutes, until the cheese is very white and creamy; beat in the pepper; this can be refrigerated until you are ready to assemble the 'stack.'.
  • Add 1 tablespoon oil to a large skillet and heat over medium heat.
  • Drizzle about one-eighth teaspoon of balsamic vinegar over each slice of baguette in a thin line, brush lightly with oil on both sides and cook each side until golden brown, about 2 minutes.
  • Brown the bread in batches.
  • Remove from the heat and reserve (the bread can be stored in a plastic bag or container until needed).
  • For each serving put a slice of toasted bread ('crouton') on the plate, then angle a quenelle (an oval of cheese shaped with two spoons) of Brie over the crouton.
  • Top with a second crouton and another quenelle of Brie, then another crouton. Place about a tablespoon of the fig compote and a sprinkle of sea salt next to the stack and serve immediately.
  • Serve the six 'stacks' immediately.