Baked Brie with Figs & Honey
Here’s Beth from King Island Dairy’s baked Furneaux recipe, which she nobly cracked out for us when Anthony from Maker and Monger was 40-minutes deep into Grillz and couldn’t make it out of his cart alive during the inaugural Prahran Market Cheese Festival.We used what we had in the pantry and backstage, so it’s perfect for making when you weren’t expecting after-dinner guests and suddenly they turn up with a hunger for cheese that you’ve never seen before.
- baking tray/dish
- 1 kg Double Cream Brie We used King Island Furneaux, but you could use any good quality squashy cheese.
- 5 Fresh figs If figs aren't in season, try using pears or even peaches.
- 1 good drizzle of honey runny works best here
- pomegranate mollasses (optional)
- crusty bread to serve
- Preheat oven to 190C
- Place cheese in oven dish with lid or wrap in baking paper and foil and warm for 20-35 minutes (for the small 200g sized brie – 30-40 minutes for 1kg) or until gooey.
- Finish with a drizzle of honey or pomegranate molasses.
- Serve in the dish at the table with bits of crusty bread to dip.
You could also make a smaller version of this dish with a 200g wheel of brie or camembert, baked for 20 or so minutes until squashy.