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Fig and Walnut Brie


I'm so excited Taste of Inspirations shared their oven-baked Italian Sfogliette Style Rosemary Crackers with me! The crackers are made from a handful of simple ingredients featuring no preservatives or artificial flavoring. I created the most delicious brie topped with a mixture of dried fruits, nuts, honey, and spices that complement the crackers' crispy layers. Fig and Walnut Brie is perfect when entertaining for the holiday season. I know you'll enjoy this treat.


Ingredients for Fig and Walnut Brie:


1 9.5 ounces wheel of ripe brie, room temperature

1/3 cup or four dried mission figs, tips removed and chopped

1/4 cup raisins, chopped

1/4 cup whole raw almonds, chopped

1/4 cup raw walnuts, chopped

3 tablespoons of honey plus more for serving

1 tablespoon fresh orange juice

1/2 teaspoon finely grated orange zest

1/4 + 1/8 finely grated lemon zest

1 teaspoon cinnamon

dash of nutmeg

dash of cloves

Serve with crackers such as Taste of Inspirations Rosemary Snack Crackers and fresh figs


Time-Saving Tip: Prepare the topping a few hours in advance and leave at room temperature. Cover the brie with the mixture before serving.


Let's see what we need.

We're ready to cook.



Prepare all of the ingredients, start by chopping the nuts. Do not use a food processor, or else the nuts might end up getting chopped too fine. As you can see in the picture above, some fine particles end up appearing after chopping, which you want to discard. I recommend picking up the nuts with your fingers and leaving the particles behind. When you chop the figs, be sure to cut out the hard tip from each one.


Combine the figs, raisins, almonds, walnuts, both zests, orange juice, honey, and spices. Transfer the mixture on top of the brie; drizzle with a little additional honey.


It's ready! Fig and Walnut Brie is beautiful and incredibly delicious. The rosemary crackers are the perfect complement to the honey-sweetened fruit and nuts and brie. This appetizer has quickly become a new favorite for me.


Enjoy!


Fig and Walnut Brie:

Appetizer


  • 1 9.5 ounces wheel of ripe brie, room temperature

  • 1/3 cup or four dried mission figs, tips removed and chopped

  • 1/4 cup raisins, chopped

  • 1/4 cup whole raw almonds, chopped

  • 1/4 cup raw walnuts, chopped

  • 3 tablespoons of honey plus more for serving

  • 1 tablespoon fresh orange juice

  • 1/2 teaspoon finely grated orange zest

  • 1/4 + 1/8 finely grated lemon zest

  • 1 teaspoon cinnamon

  • dash of nutmeg

  • dash of cloves

  • Serve with crackers such as Taste of Inspirations Rosemary Snack Crackers and fresh figs

  • Prepare all of the ingredients, start by chopping the nuts. Do not use a food processor, or else the nuts might end up getting chopped too fine. As you can see in the picture above, some fine particles end up appearing after chopping, which you want to discard. I recommend picking up the nuts with your fingers and leaving the particles behind. When you chop the figs, be sure to cut out the hard tip from each one.

  • Combine the figs, raisins, almonds, walnuts, both zests, orange juice, honey, and spices. Transfer the mixture on top of the brie; drizzle with a little additional honey.

  • Time-Saving Tip: Prepare the topping a few hours in advance and leave at room temperature. Cover the brie with the mixture before serving.

2 comments

2 Comments


Cranberry Walk
Cranberry Walk
Oct 10, 2019

Hi Kevin! It's great to hear from you. I'm so happy that you like my Fig and Walnut Brie. It's actually a spin-off from one of my favorite Italian Cookies called Cuccidati in Italian. The topping went so well with the cheese and delicious crackers. I'm also glad you had the chance to see the video and my recent salmon recipe. I know you love salmon and this recipe is so easy and really delicious. Have a great day! Best, V.

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Kevin Olomon
Kevin Olomon
Oct 10, 2019

What a rustic & beautiful munchy idea for the dining table, or coffee-table in the living room at holiday time, V.! Enjoyed catching your video yesterday about the crackers- as well as your recent stunning side-of-salmon recipe. :-)

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