Fig Appetizer With Brie and Spiced Honey
Figs and brie are great match and so are figs and honey. Put them together and you'll have an appetizer which will disappear in a flash.
Servings 8 servings
- 1/3 cup honey
- 1/4 tsp ground cinnamon
- 1/8 tsp ground cardamom
- 1 tsp lemon zest
- 2-3 sprigs fresh thyme
- 8 figs
- 4 oz brie cheese
- 1/4 cup chopped walnuts
- thyme leaves
Heat honey over low heat until just warm and very liquid, about 3 minutes. Add all the rest of the ingredients. Take the honey off the heat and let it steep for at least 20 minutes. Then strain the honey through a fine mesh sieve into a small bowl. The spiced honey can be made the night before. If you are making it ahead, store it in a clean, air-tight container.
Preheat oven to 425F.
Arrange the walnuts on a baking sheet and toast for 3 minutes. Set aside.
Cut the stem off of each fig and then cut an X down the middle of the fig, stopping at about 3/4 of the way down. Put the figs on the baking sheet and roast them for 10 minutes. While they are roasting break the brie up into 8 portions, roll each portion into a ball, and then flatten it out a bit.
Once the figs are done, immediately transfer them to the serving platter and top with the brie. The brie will soften and melt a little from the heat of the figs. Drizzle honey over and scatter walnuts and thyme leaves around serve. Serve while hot or warm.
- Warming the Honey: If you warmed the honey a bit too long and it seems overly thick as it cools, add in a tsp or two of water to thin it out.
- Walnuts: Be careful when toasting the walnuts. They go from perfectly toasted to burnt quickly at this temperature.
- Roasting the Figs: The figs will open naturally as they roast. There is no need to open them up before putting them in the oven.