Grilled Brie with Pear and Fig Jam
For the Brie
- 1 wheel Brie cheese
- 2 tablespoons crushed walnuts
- 1 loaf French baguette bread, crackers or pita chips
For the Pear and Fig Jam
- 1 pear, quartered & seeded
- 1/2 pound black figs, halved with stems removed
- 2 teaspoons lemon juice
- 1/4 cup water
- 1/3 cup sugar
- 1/4 cup honey
- 1 tablespoon chopped fresh thyme
- 1/4 teaspoon salt
In a blender or food processor, combine the pear, figs, lemon juice and water. Pulse until fruits are finely diced.
Transfer the mixture to a medium-sized saucepan and add sugar, honey, thyme and salt. Bring to a boil then reduce heat to simmer for 45 minutes. Pour jam into a heat-resistant jar and let cool at room temperature for at least 30 minutes.
Hot TipLeftover jam will last for 2 to 3 months in the refrigerator.
Preheat your grill to 500°F.
Place the brie wheel onto hot grill grates, close the lid and grill for 1 to 2 minutes. Then using a spatula, turn the wheel a quarter turn to get those cross-hatch grill marks, close the lid and cook for 1 to 2 minutes.
Flip the cheese wheel to char on the underside, top with pear and fig jam and grill until soft, 1 to 2 minutes.
Remove from grill and top with crushed walnuts. Let rest for 5 minutes before slicing.
Slice and serve on French baguette slices.
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