Whipped Brie and Fig Brioche Tartine
Fresh figs pressed into a thin layer over olive oil toasted brioche, drizzled with a port balsamic reduction and piped with whipped brie. Finished with honey, crushed pistachios, and chives.
Equipment
- small saucepan
- Skillet
- 2 cutting boards
- Rolling Pin
- plastic wrap
- piping bag, or ziploc bag
Ingredients
Port Balsamic Reduction
- 3/4 cup port wine
- 1/4 cup balsamic vinegar
Tartine
- 4 brioche slices crusts trimmed
- olive oil for frying
- 8 oz brie rind removed while cold, cubed, at room temperature
- 1 pint fresh figs stemmed and thinly sliced
Toppings
- honey for drizzling
- pistachios crushed, to taste
- chives chopped, to taste
Instructions
- Port Balsamic Reduction: Add the port wine and balsamic vinegar to a small saucepan. Bring to a simmer over medium heat and cook until reduced and syrupy, 15 to 20 minutes. Drag a spoon through it and run a finger across the back. When the line holds, remove from heat. Cool completely, about 20 minutes. It will thicken further as it cools.
- Toasted Brioche: Cut each trimmed brioche slice in half to form 2 rectangles. Heat a drizzle of olive oil in a skillet over medium heat and fry the bread until golden on both sides. Set aside to cool.
- Whipped Brie: Add the cubed brie to a food processor. Blend 15 to 20 seconds, scrape down the sides, and repeat until smooth and airy, about 90 seconds total. Transfer to a piping bag or a ziploc with the corner cut off.
- Press the Figs: Lay a sheet of plastic wrap on a cutting board and arrange the fig slices into 8 rectangles, each large enough to top a piece of brioche. Cover with a second sheet of plastic wrap. Roll with a rolling pin, pressing gently, until the figs are thin and even. Peel off the top sheet of wrap.
- Assemble: Drizzle the cooled reduction over one side of each brioche rectangle. Set each piece reduction side down onto a fig rectangle. Trim around the edges of the brioche with a knife so the fig layer matches the bread. Place a second cutting board over the top and flip in one motion so the brioche is on the bottom and the figs on top. Peel off the remaining plastic wrap.
- Finish: Pipe the whipped brie over the figs. Drizzle with honey and top with crushed pistachios and chopped chives. Serve immediately.
Nutrition
Calories: 215kcal, Carbohydrates: 19g, Protein: 7g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 29mg, Sodium: 185mg, Potassium: 253mg, Fiber: 2g, Sugar: 15g, Vitamin A: 305IU, Vitamin C: 2mg, Calcium: 82mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.