BAKED BRIE WITH FIG COMPOTE
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Combine the figs, orange zest, thyme, brandy, sugar, vinegar, a few grinds of pepper and 1/4 cup water in a small saucepan. Bring to a boil, then reduce the heat and simmer until the liquid is syrupy and the figs are softened, 15 to 20 minutes. Transfer to a small bowl, discard the zest and thyme and let cool, about 20 minutes. Transfer to a food processor or mini chopper and pulse until mostly smooth.
- Preheat the oven to 375 degrees F. Unroll the pie dough onto a lightly floured work surface. Roll out the outer 2 inches of dough with a rolling pin to make the edge slightly thinner than the rest of the dough. Put the cheese in the center of the dough and top with the fig compote. Trim about 1 inch off the outer edge of the dough. Pull the dough up and over the cheese, folding and pleating the dough all the way around until the cheese is covered. Pinch the dough together at the top to seal.
- Transfer the wrapped cheese to a parchment-lined baking sheet. Brush the dough with the beaten egg and bake until golden brown, 30 to 35 minutes. Let cool about 10 minutes, then transfer to a cutting board to slice. Serve warm or at room temperature.
WHIPPED BRIE APPETIZER WITH PEPPERED FIG COMPOTE
This is adapted from a Thomas Keller recipe which uses Brie de Meaux and Tellicherry peppercorns. It is, for those of us mortals who have neither item at our fingertips, quite delicious with plain old good quality brie and freshly ground black pepper. Another recipe which looks long and complicated, but it is really pretty simple and can be done in bits, and then assembled at the last moment before serving.
Provided by Chef Kate
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Put the figs and wine in a small saucepan, bring to a boil and simmer, stirring constantly, until most of the Port has reduced, 5 to 6 minutes.
- Remove from the heat and reserve.
- Remove the rind from the Brie; you should have about 8 ounces left.
- Put the cold cheese into a mixer with a paddle attachment and beat at medium speed, scraping down the sides from time to time, for about 10 minutes, until the cheese is very white and creamy; beat in the pepper; this can be refrigerated until you are ready to assemble the 'stack.'.
- Add 1 tablespoon oil to a large skillet and heat over medium heat.
- Drizzle about one-eighth teaspoon of balsamic vinegar over each slice of baguette in a thin line, brush lightly with oil on both sides and cook each side until golden brown, about 2 minutes.
- Brown the bread in batches.
- Remove from the heat and reserve (the bread can be stored in a plastic bag or container until needed).
- For each serving put a slice of toasted bread ('crouton') on the plate, then angle a quenelle (an oval of cheese shaped with two spoons) of Brie over the crouton.
- Top with a second crouton and another quenelle of Brie, then another crouton. Place about a tablespoon of the fig compote and a sprinkle of sea salt next to the stack and serve immediately.
- Serve the six 'stacks' immediately.
BAKED BRIE WITH FIG PRESERVES
Provided by Wanna Make This?
Categories appetizer
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Roll the pastry into a 15-inch square on a floured work surface. Use a small plate to cut two 7 1/2-inch circles. Put the circles on the prepared baking sheet. Use a small star cookie cutter to cut out 10 stars from the dough scraps to decorate the top of the pastry. Put on the baking sheet with the pastry circles and chill 15 minutes in the fridge.
- Stir together the fig preserves and thyme in a small bowl.
- To assemble, set the bottom half of the Brie, cut side up, in the center of one of the pastry circles. Spread the fig jam on the Brie and sprinkle with the almonds. Brush the exposed pastry with the egg wash. Top with the other half of the Brie, cut side down. Lay the second pastry circle over and gently press to form it to the sides of the Brie. Fold the bottom circle of dough over, pleating as you go, to form a border.
- Brush the pastry all over with the egg wash. Arrange the cut outs on top of the brie, overlapping only slightly. Brush the cut outs with egg wash. Bake until the pastry is very crisp and deep golden, about 30 minutes.
- Let cool 10 minutes before serving with the baguette and apple slices.
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