Fig jam baked brie
A whole brie warmed until it just yields, topped with fig jam and toasted walnuts. Ten minutes of work for the centre of a table.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Makes
- 6 to 8
- Effort
- Easy
Ingredients
Equipment
- Small ovenproof dish
- Frying pan
Method
Heat the oven to 180°C (350°F). Toast the walnuts in a dry pan over medium heat for 3 to 4 minutes until fragrant, then tip them out.
Put the brie in a small ovenproof dish that fits it fairly snugly. Score the top rind lightly in a crosshatch with a sharp knife.
Bake for 10 to 12 minutes, until the centre feels soft when pressed and the cheese is warm through but not collapsing.
Spoon the fig jam over the top, scatter with the walnuts and rosemary, and serve at once with something to scoop it up.
Notes
- If the jam is very thick, loosen it with a teaspoon of warm water before spooning it over.
- Dark fig jam with rosemary is our favourite; white fig jam with thyme is softer.
Storage
Best eaten straight away. Leftovers can be chilled and reheated gently once.
Made with
Dark fig jam
Purple-skinned figs cooked with their skins for a deep, berry-rich jam the colour of the fruit itself.
Coming soon
Three-jar gift set
White, dark and mixed fig jam together, boxed. The simplest way to taste the difference between figs.
Coming soon
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