Fig Brûlée

By: Nadia Aidi

Servings: 14 bites

These little guys are truly addictive. They're great for a party because you can stuff the figs well ahead and just torch right before serving!

Prep 15

Cook 5

Chill 30

Total 50

A recipe for an appetizer of figs stuffed with a whipped fig brie with a sugar brûlée top.

Equipment

Ingredients

6-8 figs
6 oz brie
2 tsp honey
1 pinch cane salt
sugar

Instructions

Cut your figs in half and carefully scoop the insides out into your food processor.
Remove the rind from the brie and add the inside of the cheese to the food processor. Add the honey and a pinch of salt.
Process until smooth.
Add the fig brie mixture into a pipping bad, ziplock bag with the edge cut off or just use a spoon. Take your hollowed out figs and stuff them with the fig brie. Make sure that you don't overfill it or it can slide off when you brûlée it.
Cover and place them in the refrigerator for 30 minutes to set. You can leave them in the fridge for up to 24 hours.
When ready to serve, fill a small bowl with sugar. Roll your fig brie in the sugar and coat it evenly. Torch the top to caramelize the sugar and enjoy!

Notes

If you don't have a torch, you can try the old heated spoon trick (see Fig Brûlée: Questions Answered for instructions). DO NOT put them under the broiler though. By the time the sugar caramelizes, the rest will be baked and melty. While sometimes that's good, it's not what you want in this recipe, trust me.

Nutrition

Calories: 73kcal, Carbohydrates: 9g, Protein: 3g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Cholesterol: 12mg, Sodium: 79mg, Potassium: 69mg, Fiber: 1g, Sugar: 8g, Vitamin A: 102IU, Vitamin C: 0.4mg, Calcium: 30mg, Iron: 0.1mg