Whipped Brie De Meaux With Tellicherry Pepper & 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.

5. 5

   Beat in the pepper.

6. 6

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

7. 7

   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.

8. 8

   Brown the bread in batches.

9. 9

   Remove from the heat and reserve.

10. 10

    (The bread can be stored in a plastic bag or container until needed.

11. 11

    ).

12. 12

    For each serving put a crouton on the plate, then angle a quenelle of Brie over the crouton.

13. 13

    Top with a second crouton and another quenelle of Brie, then another crouton.

14. 14

    Place about a tablespoon of the fig compote and a sprinkle of fleur de sel next to the stack and serve immediately.

15. 15

    Repeat for six plates total.

* Per serving · 4 servings · Values may vary.

No additional tips available.