Whipped Brie Appetizer With Peppered Fig Compote

1. 1

   Put the figs and wine in a small saucepan, bring to a boil and simmer, stirring constantly, until most of the Port has reduced, 5 to 6 minutes.

2. 2

   Remove from the heat and reserve.

3. 3

   Remove the rind from the Brie; you should have about 8 ounces left.

4. 4

   Put the cold cheese into a mixer with a paddle attachment and beat at medium speed, scraping down the sides from time to time, for about 10 minutes, until the cheese is very white and creamy; beat in the pepper; this can be refrigerated until you are ready to assemble the 'stack.'.

5. 5

   Add 1 tablespoon oil to a large skillet and heat over medium heat.

6. 6

   Drizzle about one-eighth teaspoon of balsamic vinegar over each slice of baguette in a thin line, brush lightly with oil on both sides and cook each side until golden brown, about 2 minutes.

7. 7

   Brown the bread in batches.

8. 8

   Remove from the heat and reserve (the bread can be stored in a plastic bag or container until needed).

9. 9

   For each serving put a slice of toasted bread ('crouton') on the plate, then angle a quenelle (an oval of cheese shaped with two spoons) of Brie over the crouton.

10. 10

    Top with a second crouton and another quenelle of Brie, then another crouton. Place about a tablespoon of the fig compote and a sprinkle of sea salt next to the stack and serve immediately.

11. 11

    Serve the six 'stacks' immediately.

* Per serving · 4 servings · Values may vary.