Baked Brie & Figs With Rosemary Crostini

Few appetizers feel as generous as a wheel of warm, molten brie crowned with jammy balsamic figs. Spooned over the melting cheese and scooped up with crisp, rosemary-brushed crostini, it's the kind of sweet-and-savory centerpiece that disappears fast at any gathering. Best of all, it comes together in well under an hour.

Ingredient Spotlight. Two shop staples make this special. Our Cinnamon Pear Balsamic simmers down with the figs into a warmly spiced, syrupy compote, while our Rosemary Olive Oil gives the crostini a fragrant, piney lift that plays beautifully against the creamy brie.

Ingredients

Baked Brie and Figs
1 Round Brie
5 Fresh Figs
¼ cup brown sugar
1 tablespoon Cinnamon Pear Balsamic
1½ tablespoon honey
1 Thyme Sprig

Crostini
1 Baguette
Rosemary Olive Oil
Flaky Sea Salt

Instructions

1. Preheat oven to 350F.
2. To a pan over medium heat add quartered figs, brown sugar and balsamic, stirring consistently for about 10 mins.
3. In a shallow baking dish slightly larger than the cheese, add brie and fig mixture uncovered and bake 15-20 mins for 8oz brie or 25 mins for 16oz brie.
4. Slice bread into ½ inch thick slices.Brush both sides with rosemary olive oil arranging them in a single layer on a baking sheet.
5. Bake 10-12 mins until crisp.Sprinkle Crostini with sea salt and Brie with rosemary.

Chef's Notes

• Watch the fig compote as it simmers and stir often. You want it glossy and syrupy, not scorched, so pull it the moment it thickens.
• Bake the brie just until the center gives way when pressed. Serve it right away, while it's at its warm, oozing best.

Make It Yours

• No fresh figs on hand? A handful of halved fresh strawberries or a spoonful of fig jam works beautifully with the cinnamon pear balsamic.
• For a deeper, fruitier compote, swap in our Black Mission Fig Dark Balsamic.

Allergens: Contains gluten (wheat) and dairy (milk).

Shop our Rosemary Olive Oil and Cinnamon Pear Balsamic at the shop.