Baked camembert & vincotto figs with walnut crackers

December 29, 2022 (Last Updated: December 14, 2022)
A decadent addition to your Christmas table!

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

Serves: 8 - 10
Prep Time: 20 minutes Cooking Time: 20 minutes + standing

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

1

Preheat the oven to 240°C.

Walnut crackers

2

Place two large oven trays in the oven to preheat. 

3

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. 

4

Brush with oil, sprinkle with walnuts, pressing down firmly into the dough to adhere. Sprinkle with salt flakes. 

5

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

6

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.

7

Reduce oven to 180°C. Line an oven tray with baking paper.

8

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.

9

Serve baked brie with walnut crackers and remaining vincotto figs.

 

Made this baked camembert & vincotto figs with walnut crackers recipe? Tag us @foodandhomesa #cookingwithFH on Instagram!

 

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

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