Fig + Rosemary “Baked” Brie

You know that Dalmatia Fig Jam that you always buy and put out with your cheese plates and MAYBE someone takes a spoonful and then you put it back in your pantry until you make another cheese plate? Or maybe that’s just me. Either way – let’s put that bad boy to FANTASTIC use. I know, “baked brie” doesn’t scream summertime – but this isn’t en croute. A full-sized wheel of brie in a cast-iron skillet with a fantastic topping makes this warm, gooey brie perfectly positioned at your picnic, poolside or dinner table. Just don’t forget the crackers.

SHOPPING LIST: large brie cheese, fig jam, dried rosemary, red pepper flake, walnuts, balsamic glaze, salt, black pepper

Unwrap your large wheel of brie and place it in the center of your cast iron skillet. In a small bowl, combine about 3/4 cup of your fig jam with 1/2 cup of walnuts. Add two pinches of salt, 1/2 tsp. black pepper, 2 tB. of dried rosemary and 1 tsp. of red pepper flakes and mix well. Top your brie with the fig mixture.

NOW – you have two options. You can either bake this in a 400 degree oven for 25-30 minutes OR since you are making this in a cast iron skillet, fire up your BBQ and you can GRILL your skillet for the same 25-30 minutes period. Grilling it will infuse the brie with a bit of a smokey flavor which is lovely as well.

When your brie is melty and popping at the seams, finish with a drizzle of balsamic glaze for an extra burst of tangy sweetness. Aside from traditional crackers, I love serving this with my favorite ever – Aurora Tostones – or a freshly sliced French baguette.

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