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Brie and Figs and Cherries, Oh My!

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Hi There,

Dom and I were invited to a friend’s house for dinner recently. I promised I would bring an appetizer. After asking her about her menu, I decided I needed to make something savory. My appetizer muse was nowhere to be found. I think she was off eating the free samples at Costco. I set off for the market and was walking around hoping she would come back and help out when WHAM out of nowhere I saw logs of brie in the cheese case. Whoever has seen logs of brie???? The creative juices started flowing and I came up with this tasty little treat.

I am sure that in the story of Adam and Eve, the forbidden fruit was a fig and not an apple, pear or anything else.
Yotam Ottolenghi

Ingredients

  • 1 President Brie Log
  • 2 tablespoons of fig jam
  • 1/4 lb low sodium proscuitto
  • Sour Cherry Preserves
  • Glazed Walnuts

Preparation

  • Bring all ingredients to room temperature
  • Slice the brie log in the center enough to make a pocket but not all the way through
  • Put the fig jam in the pocket and lightly press to close
  • Wrap the log in proscuitto
  • Wrap in paper and refrigerate until ready to serve
  • Just before serving slice into round discs and top either with the basalmic cherry or a walnut
  • Place on a cracker of your choice and serve

Products

Pour yourself a delicious glass of dry white wine, put the Brie on a plate and pretend you are in Paris!

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46 responses to “Brie and Figs and Cherries, Oh My!”

  2. This has me DROOL! Brie, figs and pecans…all my favourites!

    Reply

    • I usually do this with figs and goat cheese. You probably noted the similarity to TJ Strawberry Appetizer. I guess I just like roll up.

      Reply
  4. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, chocolate, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. I cook from scratch, and try not to use anything that has ingredients I cannot pronounce! After many years of daily serving up local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most full-fat dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies, and I try to educated myself about our food sources! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
    Dorothy’s New Vintage Kitchen says:

    Perfect! I’m sure there was none left! I’ve never seen a log of brie, and now my mind is taking off!

    Reply
  6. Darlene – British Columbia, Canada – Writer of children's stories, short stories and travel articles. https://twitter.com/#!/supermegawoman http://www.facebook.com/permalink.php?story_fbid=201634059868404&id=631897250&ref=notif&notif_t=like#!/pages/Darlene-Foster-Writer/362236842733
    Darlene says:

    Looks great. I wonder if smoked slamon would work too.

    Reply
      • Darlene – British Columbia, Canada – Writer of children's stories, short stories and travel articles. https://twitter.com/#!/supermegawoman http://www.facebook.com/permalink.php?story_fbid=201634059868404&id=631897250&ref=notif&notif_t=like#!/pages/Darlene-Foster-Writer/362236842733
        Darlene says:

        I made this for a garden party and used smoked salmon. It was so good and everyne loved it. Thanks!!

  7. Hi Bernadette, I love brie and figs so this is right up my street.

    Reply
  8. CarolCooks2 – Udon Thani – Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them. I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling. Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing. This is now taking me into other areas like deforestation, chemicals and preservatives in the food chain. Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!
    CarolCooks2 says:

    Brie and figs a match made in culinary heaven…

    Reply

  10. Brie with fruit is such an amazing combination in itself, but you’ve made it even better, with adding prosciutto. It seems your muse was there after all. Brilliant! 🙂

    Reply

      • I recently found Reny Picot Slicing Brie at Market Fresh, a small size Whole Foods. The slices are square and not round. I bet Whole Foods carries it – I forgot to check the last time I was there. Just for your info…

  14. I love this!!! And the fact I have to look for the brie log at Costco. I think the log really lends itself to fun and creative ideas. Yours was proof!

    Reply

  15. I love brie, and I’ve never seen a log of it. But oh my, why NOT? This should be a given! What an excellent appetizer you’ve created.

    Reply

      • Oh! I’m SO HAPPY that your sis is happy with her copy of Flashes of Life. Yay!! <3

  16. VinceHomeMade – Australia – With a decade of experience in the commercial kitchens of London and more than three times that cooking with my family, I am now going to share what I have learned along the way. Whether it's a recipe for shortcrust pastry; a pro-tip on buying or using chef's knives; a review of a new ingredient or a new take on an old one. It will be all here as I start this blog journey, in text, pictures and video links to my Instagram and YouTube page. If you would like to help me on this journey perhaps you would click on the link to "Buy me a coffee"
    VinceHomeMade says:

    A brie log would be great to cut lengthways and fill a baguette ! This is a yum appetiser, and hope you and your friends didn’t eat too many as It would be easy to do so.

    Reply

  20. OMG!!!!! This sounds so delicious!

    Reply

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