Fig stuffed Baked Brie
One whole Brie
One jar fig preserves
One cup chopped walnuts
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