-
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
Remove from the heat and reserve.
-
3
Remove the rind from the Brie; you should have about 8 ounces left.
-
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
Add 1 tablespoon oil to a large skillet and heat over medium heat.
-
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
Brown the bread in batches.
-
8
Remove from the heat and reserve (the bread can be stored in a plastic bag or container until needed).
-
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
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
Serve the six 'stacks' immediately.
