Fig Stuffed Baked Brie

Fig stuffed Baked Brie

One whole Brie

(Any size)

One jar fig preserves

One cup chopped walnuts

Honey (optional)

Sliced Granny Smith Apple wedges

Graham crackers or honey wheat crackers

Slice thin top layer “skin” off Brie, the split Brie crosswise down the middle. Spread 2/3 of fig jam preserved combined with 2/3 of chopped walnuts on top middle part of bottom Brie layer then top with top layer of Brie. Reserve remainder off fig jam and walnut mixture for topping Brie when baking. Tightly Wrap entire stuffed Brie in clear plastic wrap and place in refrigerator overnight.

To bake: preheat oven to 350 degrees, unwrap Brie and set in an oven safe baking dish. Top Brie with remainder of fig jam and walnut preserves and bake for approximately 15 minutes until bubbly and hot. Drizzle with honey (optional)

Serve with honey wheat or graham crackers, and freshly sliced Granny Smith Apple wedges. Pairs well with a Moscatto wine or champagne for a dessert course.

Courtesy of Dorangela Bobet from Two Prince Bakery provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others and keep the conversation on topic and civil. If you see an inappropriate comment, please flag it for our moderators to review.

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