Triple Cream Brie with Fresh Figs, Toasted Brioche, and Black Pepper Walnuts
Serves 6–8
Ingredients
- 7 oz wheel of triple cream Brie (Mt. Tam), cut into 8 wedges and brought to room temperature
- 8 fresh black Mission figs, washed and quartered
- 4 slices of fresh brioche, cut into quarters
- 2 tbsp melted butter
- Trefethen olive oil, to taste
- Salt and pepper, to taste
- 8 oz fresh walnut halves
- 2 tbsp brown sugar
- 2 tbsp cold butter
- 1/4 cup water
- 1/2 tsp freshly ground black pepper
- Salt, to taste
Procedure
- 1Preheat the oven to 350°F.
- 2Cut the wheel of cheese while it is cold, then cover and allow it to come to room temperature.
- 3Add the cut figs to a small mixing bowl and season to taste with salt, freshly ground pepper, and olive oil. Set aside.
- 4Place the cut brioche pieces onto baking sheets and brush both sides with melted butter. Toast in the oven for 3–5 minutes or until golden. Set aside and let cool.
- 5Toast the walnuts in the oven for about 10 minutes until cooked. While the walnuts are toasting, place the brown sugar, cold butter, water, pepper, and salt into a sauté pan large enough to hold the walnuts. Place over medium heat, stir to combine, and cook until reduced by at least half and small bubbles are visible (similar to making caramel). Once this is achieved and the walnuts are cooked, add the hot walnuts to the pan and toss vigorously to coat. Pour the mixture back onto the baking sheet and let cool.
- 6This dish can be plated individually or as a platter. Artfully arrange all the components onto your chosen plate and enjoy with Trefethen Halo 2021. Happy cooking!
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