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This Whipped Brie and Fig Toast recipe has creamy brie topped with sweet fresh figs, honey, and crushed pistachios – it’s a super easy appetizer to make and even easier to love.
This whipped brie and fig toast recipe truly has it all – the brioche is crisp and buttery, the brie is creamy and savory, the figs with honey bring just the right amount of sweetness, the port balsamic reduction brings that touch of tang, and the crushed pistachios add that perfect nutty crunch! If you are searching for the perfect bite, this fig crostini with brie appetizer is it!
Why You’ll Fall For Whipped Brie and Fig Toast
I am forever on the quest for the perfect bite. At this point, I think I have found the formula. It all starts with the vessel: buttery brioche fried in olive oil until golden and crispy. The texture contrast between the delicate crunch and the super-soft, slightly sweet figs is pure magic.
Next comes the creamy and savory element – enter the whipped brie. For balance, I love a little pop of acid, so I made this port balsamic reduction that ties everything together! Then come the texture plays: pistachios for crunch, honey for sweetness, and a sprinkle of chives to brighten every bite.
Table of Contents
Prep Your Ingredients: Whipped Brie and Fig Toast
The Brie
Brie | Cloud-like | Smooth | First, remove your rind, trying to save as much of the brie as you can. Then, to get that amazing cloud-like texture, whip the brie while it’s still cold. It blends more evenly, and when it comes to room temp, it will be perfect!
The Figs
Ripe Fresh Figs | Preparing these figs starts at the store by finding the right ones! You will know that your figs are ripe if they are soft and there is a slight drop to the stem. Figs are typically in season from late summer to early fall.
The Vessel
Brioche | Olive Oil | Toast the brioche in olive oil right before serving – you don’t want to lose that beautiful crunch.
The Port Balsamic Reduction
Port Wine | Vinegar | Simmer, don’t boil. You want this to be thick enough to coat the back of a spoon but not so reduced that it’s syrupy and bitter.
The Toppings
Honey | Thyme | Pistachios | Lightly chop your thyme and crush your pistachios. Then start with the buttery, crunchy brioche brushed with the reduction, then add the sweet figs and savory whipped brie. Each topping adds its own texture and balance, creating the perfect bite for this whipped brie and fig crostini appetizer recipe!
Substitutions and Variations
Ingredient Swap
- Brioche → Swap this for sourdough or a baguette if you’d like. You can also use butter to toast the bread instead of olive oil.
- Port Wine → Use pomegranate or grape juice instead if you want it alcohol-free.
- Figs → I used black mission figs for this, but they are only in season late summer and early fall. You can use pears, apricots, or plums instead.
- Pistachios → You can swap this for your favorite nut. If you are nut-free, toasted pumpkin seeds or toasted sunflower seeds crusted up will work. You can also crush some crispy chickpeas.
Flavor Twist: Similar Fig and Whipped Brie Tartine Recipes
- Grilled Peach and Stracciatella Tartine 🍑 If you’ve never had grilled peaches, you need to! This appetizer takes grilled peaches wrapped in crispy, salty prosciutto and then places them on homemade stracciatella on top of a toasted baguette.
- Mortadella Tartine with Stracciatella & Pistachio – A crispy baguette, salty mortadella, creamy stracciatella, and nutty pistachio.
- Smoked Salmon Tartine – A toasted baguette topped with an herby cream cheese spread and smoked salmon that is marinated in a citrusy Dijon honey glaze.
The Perfect Pairings
Grapefruit Elderflower Sour: Empress Gin, St. Germain and the Grapefruit Elderflower Syrup – the combination of floral, sweet and sour cuts through this brie and fig appetizer, making this a beautifully balanced bite and sip.
Lamb Loin Chops in Herb Butter: Rich, aromatic, and herby – this recipe for lamb loin chops grilled in the most amazing herb compound butter is the way to go after your fig and brie crostini.
Crispy Herb Potatoes: These herby, rich herb potatoes are great with the lamb loin chops.
Amaretto Peaches: Finish the night off with a caramelized, nutty, subtly sweet dessert.
Whipped Brie and Fig Toast: Questions Answered
You will know that your figs are ripe if they are soft and there is a slight drop to the stem. Figs are typically in season late summer to early fall.
You can prepare the whipped brie and port balsamic reduction up to a day ahead of time. Toast and assemble the brie toast, and top with honey and pistachios right before serving.
Remove the rind and whip the brie while it’s cold. This helps break it down and separate it. Then let it get to room temperature, and you will have that signature cloud-like texture everyone loves!
You can whip the brie using a hand blender instead of a food processor if you don’t have one.
Chef Nadia’s Tip
Put your piping bag or Ziploc bag in a glass and fold the edges over the rim – it makes spooning the whipped brie inside much easier!
Whipped Brie and Fig Toast
Equipment
- saucepan
- 2 cutting boards
- pan
- piping bags, or Ziploc bag
- plastic wrap
- roller pin
Ingredients
- ¾ cup port wine
- ¼ cup balsamic vinegar
- 4 brioche slices
- 1 drizzle olive oil
- 8 oz brie
- 1 pint fresh figs
Toppings
- Honey
- Pistachios, crushed
- Chives, chopped
Instructions
- Port Balsamic Reduction: Add the port wine and balsamic vinegar to a saucepan. Simmer over medium heat until it coats the back of a spoon. Let cool.¾ cup port wine, ¼ cup balsamic vinegar
- Toasted Brioche: Trim the edges of the brioche slices, then cut in half to form 2 rectangles. Heat a drizzle of olive oil in a pan and fry the bread until golden on both sides.4 brioche slices, 1 drizzle olive oil
- Whipped Brie: Remove the rind from the brie. Add to a food processor and blend until smooth. Spoon into a piping bag or a Ziploc with the corner cut off.8 oz brie
- Figs: Cut off the stems, then slice the figs. Lay out a piece of plastic wrap on the cuttings board and arrange the fig slices in a rectangle large enough to top each piece of brioche. Cover with another piece of plastic wrap on and, using a roller pin, press gently until the figs are even and thin. Remove the top layer of wrap.1 pint fresh figs
- Assemble: • Drizzle each toasted brioche slice with port balsamic reduction. • Place the slices, reduction side down, on top of the figs. • With a knife, trim along the edges of the brioche slices so the fig layer will fit on top of each piece. • Place another cutting board on top and flip so the toasted brioche is on the bottom and the figs on top.• Pipe each slice with whipped brie, drizzle with honey, and sprinkle with crushed pistachios and chopped chives.Honey, Pistachios, Chives
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
