Return
PDF Print

MOLTEN BRIE CHEESE WITH FIGS AND WALNUTS

For 3 to 4 people • Preparation time 15 MIN • Cooking time 35 MIN

Ingredient

  • Brie (about 500g) at room temperature
    NoteYannick Fromagerie proposes to use a double cream brie for this recipe
  • 3 dried figs
  • 1/3 cup walnuts
  • 3 tablespoons maple syrup
  • 2 sprigs thyme
    NoteUse only the leaves

Method

  1. Preheat your oven to 375 degrees.
  2. Cut the baguette on the bias, about ¼-inch thick. Place the pieces on a baking sheet and season with a pinch of fleur de sel, pepper, thyme and a drizzle of olive oil.
    NoteYou want enough olive oil to coat the baguette pieces, I am estimating about 10 ml is perfect
  3. Place in the oven for about 10-15 minutes, until the crostini are golden and crisp. Remove from oven and set aside.
  4. While the Crostini are baking, you can place the walnuts in the oven to roast them at the same time. Roasting the nuts will take a maximum of 10 minutes.
    NotePlease keep an eye on the nuts as they go from golden to brunt in a matter of seconds.
  5. Place the brie on a cookie sheet with parchment paper. Place in the middle of the oven for 15-20 minutes, until the brie is soft to the touch. Place on a serving plate.
    NoteBrie will be intact because we have not taken off the rind. You should be able to lift it without a problem. I suggest you lift it off the cookie tray with our hands instead of with a spatula, as this can perforate the cheese.
  6. Whilst the Brie is baking, with a meat tenderizer, mortar and pestle or with the bottom of a saucepan, crush nuts until you obtain small pieces.
  7. Cut the figs into 8 pieces each in order for the figs and walnuts to be the same size.
  8. Place the walnuts, figs, 2 sprigs thyme and maple syrup in a pan. Incorporate all the ingredients over medium heat until the maple syrup coats the nuts and figs and starts to froth.
  9. Once you take the brie out of the oven, place the walnut mixture on top and serve with the Crostini.

NOTES

Yannick Achim owner of Yannick Fromagerie suggests you use a double cream brie.

About Stephanie Leonard

The kitchen has always occupied a special place in Stéphanie’s life. The kitchen is an important meeting place in her family home, Stephanie regularly helping her mother in the preparation of meals. Being of Polish and French-Canadian descent, Stéphanie develops her culinary knowledge from an early age, enjoying dishes of her heritage and diverse cultures. Only recently did she choose to pursue her passion.

In 2014, Stephanie studied at the famous culinary school, Le Cordon Bleu, in London. During her London career, she is encouraged by her family, friends and even many Montreal restaurateurs to pursue her passion. In June 2015, after nine intensive months and a few burns, Stephanie graduated at the top of her class at Le Cordon Bleu, with a degree in French Classical Cuisine.

Stephanie now wants to share her knowledge to change the perception that cooking is laborious and energy intensive. She firmly believes that with organization and self-confidence, anyone, regardless of their culinary history, will be able to make tasty dishes.

She shares her favorite recipes and tips to make you a worthy chef at Le Cordon Bleu.