Baked Brie with Fig Preserves

Serves 4

5 mins prep

15 mins cook

20 mins total

The perfect appetizer for the holidays! I decided to give the baked brie and figs a little Mexican twist, and added a little orange zest and piloncillo to the fig jam. Warm, gooey, and fruity, oh my!

2 servings

½ tablespoonorange zest

⅕ cupfig jam

1 tablespoonsgrated piloncillobrown sugar can be substituted

½ 8-ounceBrie cheese round

2fresh figs cut in half

½ boxplain water crackers

½ bottleMoscato white wine from Columbia Crest

Claim $4 coupon

Congratulations!
Save $4 cashback on Banza Spaghetti Made From Chickpeas. Scan QR-code and claim coupon

Preheat oven to 350 degrees Fahrenheit.
Cut the brie in half, creating two rounds.
Mix orange zest, fig jam, and piloncillo, and spread onto one of the brie rounds. Carefully place the other brie half on top.
Place the brie on a cookie sheet lined with parchment paper. Heat in the oven for about 10-15 minutes. Don’t overcook the brie or you will have a gooey hot mess.
This step is optional: While the brie is baking, place figs on a hot comal (griddle) for a quick sear. This gives them a warm smokiness and goes oh so well with the warm brie.
Place the baked brie on a cutting board and serve with water crackers, sliced figs, and a chilled glass of Moscato wine. Salud!