Baked camembert & vincotto figs with walnut crackers
A decadent addition to your Christmas table!
PREP TIME 20 minutes | COOK TIME 20 minutes (+ standing) | SERVES 8-10 | VEGETARIAN
INGREDIENTS
- 450 g brie or camembert
WALNUT CRACKERS
- 250 g packet fresh store bought bread dough
- 1 tbsp olive oil
- 55 g coarsely chopped walnuts
- Sea salt flakes, to sprinkle
VINCOTTO FIGS
- 150 g dried figs, trimmed
- ⅓ cup verjuice
- ¼ cup vincotto
METHOD
PREHEAT the oven to 240°C.
Walnut crackers
PLACE two large oven trays in the oven to preheat.
DIVIDE dough in half. Roll out each half on a large sheet of baking paper dusted with flour, roll each into a long oval shape until 3mm thick; prick all over with a fork.
BRUSH with oil, sprinkle with walnuts, pressing down firmly into the dough to adhere. Sprinkle with salt flakes.
CAREFULLY slide paper and dough onto hot trays. Bake for 8 minutes or until base and top are golden and crisp. Cool on a wire rack. When cool, slice or break into shards.
Vincotto figs
CUT half the figs in half. Place all figs and verjuice in a small pot over medium heat. Bring to the boil; simmer for 30 seconds. Remove from heat; stand, covered, until cool. Add vincotto; return to a simmer over medium-low heat; simmer for 4 minutes or until slightly thickened. Cool.
REDUCE oven to 180°C. Line an oven tray with baking paper.
SCORE the surface of the cheese in a criss-cross pattern at 3cm intervals. Place on a lined tray; top with half the vincotto figs. Bake for 15 minutes or until warm and soft.
SERVE baked brie with walnut crackers and remaining vincotto figs.
FOOD TEAM TIP: If you can’t find bread dough, simply use store bought puff pastry or remove the baking entirely and use crackers instead! Feel free to use either a wheel of camembert or wedges of brie.
Baked camembert & vincotto figs with walnut crackers
Ingredients
- 450 g brie or camembert
- Walnut crackers
- 250 g packet fresh store bought bread dough
- 1 tbsp olive oil
- 55 g coarsely chopped walnuts
- Sea salt flakes, to sprinkle
- Vincotto figs
- 150 g dried figs, trimmed
- ⅓ cup verjuice
- ¼ cup vincotto
Instructions
Preheat the oven to 240°C.
Walnut crackers
Place two large oven trays in the oven to preheat.
Divide dough in half. Roll out each half on a large sheet of baking paper dusted with flour, roll each into a long oval shape until 3mm thick; prick all over with a fork.
Brush with oil, sprinkle with walnuts, pressing down firmly into the dough to adhere. Sprinkle with salt flakes.
Carefully slide paper and dough onto hot trays. Bake for 8 minutes or until base and top are golden and crisp. Cool on a wire rack. When cool, slice or break into shards.
Vincotto figs
Cut half the figs in half. Place all figs and verjuice in a small pot over medium heat. Bring to the boil; simmer for 30 seconds. Remove from heat; stand, covered, until cool. Add vincotto; return to a simmer over medium-low heat; simmer for 4 minutes or until slightly thickened. Cool.
Reduce oven to 180°C. Line an oven tray with baking paper.
Score the surface of the cheese in a criss-cross pattern at 3cm intervals. Place on a lined tray; top with half the vincotto figs. Bake for 15 minutes or until warm and soft.
Serve baked brie with walnut crackers and remaining vincotto figs.
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ALSO SEE: Baked camembert with honey-roasted grapes, almonds and puff-pastry shards
Baked Camembert with honey-roasted grapes, almonds and puff-pastry shards
Feature image: Aremedia
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.