Figs and Toasted Almonds Baked Brie


Figs and Toasted Almonds Baked Brie

A colleague of mine who once in a while shares her gardens produce had given me again another fruit and this time it was figs. When I went back home, I was thinking it was quite a challenge as I don’t use this fruit a lot in my cooking but I remembered I tried baked cheese before where figs was involved so this is what I am going to do. Basically this recipe is really simple to make and good to serve on cocktail parties, melting cheese, nutty almonds and sweet figs isn’t that a good combination? Well up to you to find out.

Ingredients

125g round Brie
2 pcs figs, quartered
1/4 cup toasted almonds, roughly chopped
1/2 tsp vanilla extract
2 tbsp brown sugar
2 tbsp water

Method

1. In a sauce pan add water, sugar, figs and vanilla. Cook in low heat for 10 minutes or until figs are soft.
2. Add almonds then mix to distribute evenly.
3. Pour mixture on top of brie cheese then bake in 165C preheated oven for 15 minutes.
4. Serve with your favourite crackers.

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18 thoughts on “Figs and Toasted Almonds Baked Brie

  1. Brie and fruit is wonderful so I know this fig one would be fabulous. I love figs but usually don’t do anything with them but eat them straight up. However, Brie I always like with some fruit so next time is we figs, this is what I’m going to do. Thanks Raymund!

    Nazneen

  2. I LOVE figs and I’m always looking for recipes that I can make that might get my husband to like figs. This one might just do that. We both love brie and almonds and I love the addition of figs. What a great snack!

  3. I love baked brie! I also love figs, my parents have two trees and as a teenager I would pick dozens on summer days and eat them fresh. I miss that. Now I want to run out and get a wheel of brie — I usually bake it with a drizzle of honey and some almonds.

  4. Aah, baked brie – that along with breaded, deep-fried brie (with cranberry sauce) are some of my guilty pleasures. We can’t get such small bries though. Traditional brie in France is huge, so we have to make do with camembert or coulommiers (which is like the little cousin of brie I heard). LOVE the topping here Raymund – bet it tastes awesome all together!

  5. Oh my. This has got to be one of my all time favorite ways to eat brie. I’m making this very soon. They still have figs at our farmer’s market and now I know how I’ll be using them up. So glad you posted this Raymund. I can’t wait to make it (and eat it!). :)

  6. Pingback: It’s Fig Season | blah blah birds

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