Figs Baked with Brie and Walnuts

As late summer fades into early fall, it’s time to indulge in the peak of fresh fig season. Whether you’re strolling through a farmer’s market or browsing the produce aisle, keep an eye out for figs that are soft, plump and almost ready to burst—nature’s way of telling you they’re perfectly ripe. Unlike some fruits, figs don’t ripen after being picked, so savor them when they’re at their juiciest, with smooth skin and a luscious, honeyed interior. Not only are figs delicious, but they’re also packed with nutrition—rich in calcium, magnesium and fiber, making them a powerhouse snack. For a delightful appetizer, I sliced the figs in half, topped them with creamy brie and crunchy walnuts, and baked them to perfection, finishing with a drizzle of honey. Enjoy the figs with a crisp white wine for a delightful treat!

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Servings: 0

Ingredients

• 10-12 fresh figs
• 1 tablespoon extra-virgin olive oil
• Kosher or sea salt, to taste
• Freshly ground black pepper, to taste
• 4 ounces Brie cheese cut into small pieces
• 1/4 cup toasted walnuts coarsely chopped
• honey for drizzling

Instructions

• Preheat the oven to 350°F. Line a baking sheet with parchment paper. Slice the figs in half lengthwise and arrange them cut side up on the prepared baking sheet. Drizzle lightly with the olive oil and season with a pinch of salt and freshly ground black pepper.
• Top each fig half with a small piece of Brie. Bake for 5 to 7 minutes, just until the figs are warm and the Brie begins to soften and melt. Transfer the figs to a serving platter. Scatter with the toasted walnuts and finish with a light drizzle of honey. Serve warm.
Toast the walnuts before adding them to the figs and scatter them on after baking. They’ll stay crisp and add a nice contrast to the warm figs and melted Brie.

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