Fig and almond baked Brie

    35 min

    An easy peasy starter or nibble, this luscious baked Brie is topped with a sweet and sticky fig and almond mixture.

    95 people made this

    Serves: 12 

    • 110g soft brown sugar
    • 2 tablespoons water
    • 6 fresh figs, stemmed and quartered
    • 70g toasted almonds
    • 1/2 teaspoon vanilla extract
    • 1 (400g) wheel Brie cheese, 11 to 12cm in diameter

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat oven to 170 C / Gas 3.
    2. Heat brown sugar and water in a small saucepan over medium heat until sugar is completely dissolved. Add figs and cook until softened, about 10 minutes. Stir in almonds and vanilla. Place Brie in a baking dish, and pour fig mixture over the top.
    3. Bake in the preheated oven for 10 to 15 minutes, or until softened but not melted. Serve with water crackers.


    If you don't have fresh figs, soak dried figs in water till softened, then drain and cook as directed. Or you could even use fig jam in a real pinch; use about 200g jam and simply reduce the brown sugar by half or to taste.

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    Reviews in English (83)


    I made this along with a bunch of other dishes for a party, and this was, by far, the standout of the evening! The only adjustment I made to the recipe was simmering the figs, brown sugar, & vanilla in much more water than the two Tbsp. for about twenty minutes until it turned syrupy. Then I refrigerated this overnight before using on the cheese the next day, letting the figs really absorb the syrup and soften. Heavenly!  -  06 Mar 2006  (Review from Allrecipes US | Canada)


    I have made this several times now and it is just wonderful. As a timesaver, I purchased fig jam from Williams-Sonoma and put this on top of the brie (rind removed throughout). Also, try it with pecans.  -  17 Sep 2005  (Review from Allrecipes US | Canada)


    We thought this was delicious. It was a great dinner - green salad, this, and French bread. Mmmm. A few thoughts - if your figs are very ripe, you don't need 10 minutes to soften them. Whole, toasted almonds are divine in this. And if you peel the rind off your cheese, it becomes a gooey dip. Next time we'll leave the rind on so it stays a bit more in its' original form.  -  19 Aug 2007  (Review from Allrecipes US | Canada)