Brie with Fig Jam

There is something about warm brie combined with just about any kind of jam that makes my mouth water, especially fig jam. I would love to tell you I worked hard in the kitchen all day making jam, but that is not the case. I happened to find a jar at TJ Max for $3.99 last week and grabbed it up. I knew immediately I would end up slathering it on brie sometime soon.

I happen to have a small Lodge Cast Iron skillet that fits a wheel of brie perfectly and keeps it nice and warm. Honestly, I have never used the tiny skillet for anything else, but I love it and it serves a purpose. I use iron skillets for just about everything. I have some handed down to me from my Memaw and I have some I have purchased over the years. I suggest using a silicone handle holder because there is nothing hotter than the handle of an iron skillet. I have four or five in the drawer I use on a regular basis.

Nuts…I am not a fan of nuts in cooked, savory food. I am sure that comes from my southern upbringing. Nuts belong in pies, pecans to be exact. But if you love nuts, I would imagine some walnuts or pecans on top might strike your fancy.

I like to serve granny smith apple slices with this dish for dipping. And while I am not big into kitchen gadgets, I do have a handy apple slicer– we eat a lot of apples at our house! Pour water in a bowl, squeezed a third of a lemon into it and throw the apple slices in to soak until the brie is ready. This will prevent the apples from browning too quickly.

Tonight, I happened to have a nice, chilled bottle of Buttercream Chardonnay that worked nicely with the brie. A red would have been just as good, too!

Brie with Fig Jam

• Servings: 4-6
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Ingredients

1 wheel of brie
3 tbsp fig jam

Directions

Preheat oven to 350 degrees. Score the top of the brie. Spread jam over the top. Cook uncovered for 15- 20 minutes.

Make this recipe your own. Add different types of jam or even apple butter. Top with walnuts or pecans.