Baked camembert & vincotto figs with walnut crackers

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.

Print Recipe

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.

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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