Honeyed Fig and Pecan Baked Brie (Print version)
A whole wheel of brie baked until molten, then draped in honeyed figs and toasted pecans. An elegant 15-minute appetizer for any gathering.
# Ingredients:
For the brie
01 -
1 (16 oz / 450 g) wheel brie cheese
02 -
2 tablespoons honey, divided
03 -
1 teaspoon fresh thyme leaves
For the topping
04 -
6 fresh figs, stemmed and quartered (or 1/2 cup dried figs, chopped)
05 -
1/2 cup (60 g) pecan halves
06 -
Pinch of flaky sea salt
For serving
07 -
1 baguette, sliced and toasted
08 -
Assorted crackers
09 -
Apple slices (optional)
# Instructions:
01 -
Let the brie sit at room temperature for 20 to 30 minutes. Cold cheese bakes unevenly and the center may stay firm.
02 -
Stem and quarter the fresh figs. Spread the pecan halves on a small baking sheet in a single layer so they toast evenly.
03 -
Use a sharp knife to lightly score the top rind in a crosshatch pattern. Do not cut all the way through. The shallow grooves let honey seep into the cheese.
04 -
Place the brie in a small oven-safe dish or 8-inch cast iron skillet. Drizzle with 1 tablespoon of honey. Bake at 350°F (175°C) for 12 to 15 minutes, until the center feels soft when gently pressed.
05 -
Slide the pecans into the oven alongside the brie for the last 6 to 8 minutes, until fragrant and lightly golden. Remove and let cool slightly.
06 -
Scatter the figs and toasted pecans over the warm brie. Drizzle with the remaining honey, sprinkle with thyme and flaky salt, and serve immediately with baguette slices and crackers.
# Good to know:
01 -
Best served warm while the center is molten.
02 -
Use a small oven-safe dish that hugs the wheel to prevent spreading.