A dreamy appetizer of baked brie covered with warm, fresh figs, tart raspberries, toasted almonds, and drizzled with truffled honey. Cut into it to reveal a pool of delicious, creamy melted cheese.
16 oz wheel of Brie*
7 fresh figs
handful toasted almonds
2 tbsp honey
drizzle truffle oil
crackers, for serving **
Preheat oven to 180°C/350°F.
Place wheel of brie into shallow, ceramic baking dish. Bake for 20-25 minutes (reduce to 15-20 minutes if you are using an 8 ounce wheel of brie).
Meanwhile, put honey and truffle oil in a small bowl and mix together.
Cut up the figs (I used quarters and one half piece for the centre), and have your raspberries, almonds, and crackers ready.
At 20 minutes (or 15 minutes for 8 oz wheel), check the brie for doneness by gently touching the centre. The cheese should feel very soft and as if the rind could collapse if you were to press more. Be careful not to over bake, which will cause the centre of the cheese to harden. Place the baking dish on a heat-safe surface.
Decorate the brie with the figs, raspberries, and almonds. Drizzle generously with the truffled honey. Serve immediately.
If the cheese is served in its warm baking dish, it should stay melted and scoop-able for about 15 minutes, after which you can use a knife. Store any leftovers covered in the fridge. The various flavours will be infused into the re-solidified cheese. Snack on it cold, or reheat it in the microwave (for just a minute or so, depending on the amount leftover).
* A 16 ounce wheel of baked brie is good for 16 servings, more or less. An 8 ounce wheel would be good for 8 servings, more or less.
Because you are baking the brie it’s going to be delicious and creamy regardless, so it’s ok to save and buy a less expensive cheese if you want.
** Serve with crackers that aren’t too flimsy or they will break in the cheese rather than scoop it up.
Keywords: baked brie