This elegant appetizer is the perfect balance of sweet, savory, and herbaceous, ideal for holiday hosting, fall dinner parties, or an elevated wine night in. Creamy, melty brie is topped with a luscious fig compote made with brown sugar, honey, and Olive Amelia Cinnamon Pear Balsamic, then baked to golden perfection. Paired with crisp rosemary crostini brushed in Olive Amelia Rosemary Olive Oil and sprinkled with flaky sea salt, every bite is indulgent, fragrant, and full of flavor.
It’s a show-stopping starter that’s deceptively simple to prepare and guaranteed to disappear quickly.
Ingredients:
For the Baked Brie & Figs:
• 1 round brie (8 or 16 oz)
• 5 fresh figs, quartered
• ¼ cup brown sugar
• 1½ Tbsp honey
• 1 Tbsp Olive Amelia Cinnamon Pear Balsamic
• 1 thyme sprig
For the Rosemary Crostini:
• 1 French baguette
• Olive Amelia Rosemary Olive Oil
• Flaky sea salt
Instructions:
- Preheat the oven to 350°F.
- In a skillet over medium heat, combine the quartered figs, brown sugar, Olive Amelia Cinnamon Pear Balsamic, honey, and thyme sprig. Stir frequently and cook for about 10 minutes, until the figs are tender and the mixture has become syrupy. Remove the thyme sprig and set aside.
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Place the brie in a shallow baking dish that is just large enough to hold it. Spoon the fig mixture over the top.
• If using an 8 oz brie: bake uncovered for 15–20 minutes.
• If using a 16 oz brie: bake for 25 minutes, until the cheese is warm and gooey. - While the brie bakes, slice the baguette into ½-inch thick slices. Arrange on a baking sheet in a single layer and brush both sides with Olive Amelia Rosemary Olive Oil. Bake for 10–12 minutes, flipping halfway through, until golden and crisp on both sides. Remove from the oven and sprinkle with flaky sea salt.
- Once the brie is out of the oven, top with fresh rosemary (optional). Serve immediately with the rosemary crostini for dipping and spreading.