The perfect appetizer for the holidays! I decided to give the baked brie and figs a little Mexican twist, and added a little orange zest and piloncillo to the fig jam. Warm, gooey, and fruity, oh my!
2tablespoonsgrated piloncillo, brown sugar can be substituted
18-ounce Brie cheese round
4fresh figs cut in half
1boxplain water crackers
1bottleMoscato white wine from Columbia Crest
Instructions
Preheat oven to 350 degrees Fahrenheit.
Cut the brie in half, creating two rounds.
Mix orange zest, fig jam, and piloncillo, and spread onto one of the brie rounds. Carefully place the other brie half on top.
Place the brie on a cookie sheet lined with parchment paper. Heat in the oven for about 10-15 minutes. Don’t overcook the brie or you will have a gooey hot mess.
This step is optional: While the brie is baking, place figs on a hot comal (griddle) for a quick sear. This gives them a warm smokiness and goes oh so well with the warm brie.
Place the baked brie on a cutting board and serve with water crackers, sliced figs, and a chilled glass of Moscato wine. Salud!