Baked Brie with Grilled Calimyrna Figs

CLOVIS, Calif.


Balsamic Reduction

  • 1 teaspoon granulated sugar
  • 4 cups balsamic vinegar
  • 2 cups dried California Mission figs, quartered

Pistachio Butter

  • 1 1/2 cups shelled pistachios, toasted and divided
  • 1/2 cup clarified butter
  • 1 tablespoon granulated sugar
  • Salt and cayenne pepper; to taste

Baked Brie

  • 4 sheets phyllo dough
  • 1/3 cup unsalted butter, melted
  • 1 wheel Brie (8-inch)
  • Vegetable oil; as needed
  • 8 fresh California Calimyrna figs, cut in half lengthwise
  • Salt and pepper; to taste
  • Watercress; for garnish

Balsamic Reduction
In large saucepan, combine sugar, vinegar and dried figs; bring to boil over medium-high heat. Reduce heat and simmer 30 minutes. Strain and discard figs. Return liquid to saucepan; simmer gently over low heat until reduced to 1/2 cup. Transfer to squeeze bottle and chill.

Pistachio Butter
Reserve 2 tablespoons pistachios and combine remainder with clarified butter in blender or food processor. Pulse on high until smooth. Add sugar and season with salt and pepper. Set aside.

Baked Brie
Preheat oven to 350°F. Brush phyllo sheets with melted butter; stack and cut into quarters. Divide wheel of Brie into quarters and place one quarter, bottom up, in center of each square. Fold phyllo up and over Brie, to fit tightly. Trim and seal phyllo.

Heat vegetable oil in nonstick skillet and lightly brown wrapped Brie on all sides. Transfer to baking sheet, seam side down, and bake at 350°F for 8 to 10 minutes. Season figs with salt and pepper; grill until warmed through.

To serve, warm Pistachio Butter in microwave and spoon 1-1/2 tablespoons onto each of 4 individual serving plates. Arrange Baked Brie and 4 grilled fig halves in center and sprinkle with reserved pistachios. Drizzle Balsamic Reduction over all and garnish with watercress.


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