For an elegant take on the classic baked Brie, we decided to pair the Brie with earthy dried figs and toasted chopped walnuts. For sweet and creamy flavor in every bite, we first trimmed off the rind (which doesn’t melt that well) and cut the cheese into cubes. Slicing the figs in half allowed for better distribution of fruit without the pieces getting lost in the brie cheese and fig spread. The addition of thyme provided a little earthiness that complemented both the cheese and the fruit. The result? Our fig-herb mixture was evenly distributed throughout the dish, not just spooned on top. A drizzle of honey and some minced chives before serving reinforced the sweet-savory flavor profile while toasted walnuts added a subtle smoky crunch. Be sure to use a firm, fairly unripe Brie for this recipe. Serve with crusty bread, crackers, and/or crostini. We prefer to make this baked Brie fig recipe with Black Mission figs, though golden can be substituted.
Baked Brie Cheese and Fig Spread
- 1 1/2 lbs Brie Cheese firm, rind removed, cut into 1-inch pieces
- 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs stemmed and halved
- 1 tsp fresh thyme minced
- 1/4 tsp pepper
- 2 tbsp honey
- 1/4 cup walnuts toasted and choped
- 1 tbsp fresh chives minced
- Adjust oven rack to middle position and heat oven to 300 degrees.
- Lightly coat 1½-quart soufflé dish with vegetable oil spray. Combine Brie, figs, thyme, and pepper in prepared dish. Cover dish with aluminum foil. Bake until Brie is heated through and begins to soften around edges, 45 minutes to 1 hour.
- Transfer dish to heatproof plate or serving platter; discard foil. Drizzle Brie with honey and sprinkle with walnuts and chives. Serve.