Brie tear and share loaf, smothered with sage brown butter and a sticky dried fig, port and shallot filling.
Such an easy dish to prepare for a gathering, its great served along side a cheeseboard.
The baked brie is perfect for dipping the bread in, your guests will love tearing off the bread and tucking in.
I used a store bought loaf for quickness, it was a white boule loaf, but sourdough would also work well.
Brie tear and share with fig port and shallot filling and roasted figs and grapesCourse: recipe
- One sourdough or white boule loaf
For the sage brown butter
10 sage leaves
70g dried figs -100ml boiling water
2 large banana shallots finely chopped
1 tbsp butter
1 tsp Olive oil
Half a tsp chopped fresh rosemary
1/2 tsp fresh thyme
1 tbsp balsamic vinegar
1 tbsp brown sugar
Salt and pepper
One wheel of Brie
Few tips of Rosemary
4-6 fresh figs
Bunch of grapes
1 tbsp honey
1 tbsp balsamic vinegar
1 sprig of Rosemary and 4 sage leaves
- For the sage brown butter
- For the sage brown butter add the butter to a pan and simmer, add sage. Keep the pan moving over the heat and once it has bubbled up and gone golden remove from the heat. Remove the sage, reserve half for serving and place on a piece of kitchen paper. crush the rest of the crispy sage and mix back into the butter. Leave to cool until spreadable.
- For the filling
- Quarter the dried figs and cover with 100ml boiling water.
- Peel the papery outer layer off the shallots and finely chop. Add the shallots to a pan with a little olive oil and butter. Add the chopped rosemary, fresh thyme and a good pinch of salt and slowly cook until golden. Add the port, balsamic vinegar, then add the figs with the water and sugar. Cook over medium high heat for 5-8 minutes. Purée in a food processor and taste and season with salt and black pepper. Let cool.
- For the roasted figs and grapes
- Preheat the oven to 180c
Slice the figs and add to a baking dish with the grapes. drizzle over the honey and balsamic vinegar. Sprinkle over herbs and salt and pepper and bake for 20 minutes, the will take about 35 minutes in total
- Preparing the bread
- While the figs and grapes are baking slice the top off the bread. Cut out a space for the Brie saving any bread for later. Slice down around the bread creating sections but not all the way through. Spread on the butter in-between the cuts. Add the fig and shallot mixture and place loaf in a lined baking tray. Bake the loaf for 8 minutes then remove the bread and add the Brie. Cut a cross pattern in the top and tuck in some rosemary tips, add some black pepper. Bake for 8 more minutes then remove the bread and the roasted figs, grapes from the oven.
- Place the loaf on a serving board and add the roasted grapes and figs on and around it. Spoon some of the balsamic and honey pan juices over. Sprinkle on some toasted walnuts and add the reserved crispy sage. Add some flaked salt and serve immediately. While you are dishing up the bread, toss the bread you removed from the inside of the loaf in a little oil, or reheat any left over brown butter and use that. Spread it out on a baking tray and toast under the grill to serve with it.
- If you can not get any fresh figs, grapes work well on their own. you can use a mix of red, black and green grapes.