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Ingredients needed
- 1 double-cream brie wheel (300g)
- 8–10 small fresh figs (5–6 diced for baking, 3–4 quartered for fresh topping)
- 2 tbsp liquid honey
- 3–4 fresh thyme sprigs, leaves stripped
- 1 handful pecans, lightly crushed & toasted
- Favuzzi Glaze with Balsamic Vinegar of Modena
- Favuzzi Fleur de Sel
- Favuzzi Rosemary Focaccia Sticks (for serving)
Products used in this recipe
Steps of preparation
- Preheat the oven to 350°F (190°C). Place the brie in a small oven-safe baker or ramekin. Lightly score a crosshatch pattern into the top rind with a sharp knife.
- Top the brie with diced fresh figs and drizzle with honey. Cover loosely with foil and bake for 15 minutes until warm and melty, then uncover for 5 more minutes until bubbly.
- Right out of the oven, top with toasted pecans and arrange fresh fig quarters on top for height and color. Add a generous drizzle of Favuzzi Glaze with Balsamic Vinegar of Modena.
- Sprinkle with fresh thyme leaves and a pinch of Favuzzi Fleur de Sel for that ultimate sweet & savory contrast.
- Serve immediately with crispy Favuzzi Rosemary Focaccia Sticks for dipping.
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