Honey Baked Triple Cream Brie with Fresh Figs
Recipe from Santos Loo
Start your New Year’s Eve celebration with a simple and elegant hors d’oeuvre that highlights three key elements of flavor: salt, sweet, and acid. A wheel of ultra-creamy triple cream Brie is paired with ripe figs and seasoned with rosé wine, honey, and a touch of flaky sea salt and black pepper. As the Brie bakes, the honey caramelizes and the figs release their juices, creating a glossy, complex glaze.
The figs soak up the flavors of balsamic vinegar, thyme, and olive oil while the Brie bakes in the Flipping Platter from Our Place, which doubles perfectly as a shallow baking dish. Once baked, the juices from the figs and cheese are reduced into a syrupy glaze and poured back over the fruit. Serve it warm with thinly sliced prosciutto di Parma and crisp crackers for an effortless but impressive appetizer.
25 minutes
30 minutes
6 - 10
What You'll Need
Ingredients
33 small or 18 large fresh ripe figs (about 24 ounces)
1 wheel triple cream Brie cheese (about 8 ounces, 1 inch thick and 4 inches in diameter), chilled
¼ cup dry rosé or white wine
2 tablespoons balsamic vinegar
4 tablespoons honey
1 tablespoon fresh thyme leaves
1 tablespoon extra-virgin olive oil
Flaky sea salt, to taste
Freshly ground black pepper, to taste
Directions
Step 1
Preheat the oven. Preheat your Wonder Oven to Bake at 350°F (177°C) with the wire rack set on the lower shelf.
Step 2
Prepare the figs. Trim any stems from the figs. Place them upright on a cutting board and make two crosswise cuts about three-quarters of the way down each fig, keeping the base intact.
Step 3
Prepare the Brie. Using a sharp knife, trim the thin rind from the top of the Brie while the cheese is still chilled. Once exposed, poke ½-inch-deep holes across the surface with a fork to help the wine absorb during baking.
Step 4
Assemble for baking. Place the Brie in the center of the Flipping Platter or another shallow baking dish. Arrange the figs snugly around the cheese to help it hold its shape as it bakes. Brush the Brie and figs with the wine, then brush the figs with balsamic vinegar. Drizzle the honey evenly over the Brie. Mix the thyme with the olive oil and sprinkle over the top.
Step 5
Bake. Bake until the top of the Brie is lightly golden and caramelized, about 25 minutes.
Step 6
Make the glaze. Carefully remove the dish from the oven and transfer 3 to 4 figs and any rendered juices to a small saucepan. Tilt the platter slightly to pour off more of the juices if needed. Simmer over medium heat until reduced and syrupy, about 3 minutes.
Step 7
Finish and serve. Pour the warm glaze over the figs, then season the cheese with salt and black pepper. Serve warm with prosciutto and crackers.
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Santos Loo
Santos Loo is a Peruvian-born chef based in Los Angeles. Starting his culinary journey as senior food stylist for Food Network, he spent a decade providing his culinary expertise to cooking show icons like Emeril Lagasse, Rachel Ray, Bobby Flay, and Guy Fieri. With over 20 years in the food styling and recipe development industry, Santos continues to create food content for top streaming services, print media, and cookware brands.
