Château De Bourgogne Recipe

Prepare Brie

Remove the triple-cream Brie from the refrigerator 30–45 minutes before serving so it comes to room temperature and the texture becomes creamy. Place the whole wheel on a serving board or oven-safe dish.

Warm (optional)

If you prefer slightly melted Brie, preheat the oven to 350°F (180°C). Score a shallow line around the rind top if desired. Bake the Brie, uncovered, for 8–12 minutes until the center is soft but not fully collapsed. Remove from oven and let rest 1–2 minutes.

Assemble toppings

Spoon the fig preserves evenly over the top center of the Brie, leaving a 1/2" bare rind edge. Drizzle walnut honey over the fig preserves so it seeps toward the edges. Scatter the quartered fresh figs and toasted walnut pieces around the top. Sprinkle fresh thyme leaves if using.

Finish flavoring

Lightly grind the cracked black pepper over the top and, if desired, drizzle an additional 1–2 tablespoons of honey for extra gloss and sweetness.

Prepare baguette crostini

Preheat the oven to 375°F (190°C) if you did not warm the Brie. Arrange the baguette slices on a baking sheet; brush each lightly with olive oil and sprinkle with a tiny pinch of coarse sea salt. Toast for 6–8 minutes, flipping once, until golden and crisp. Cool on a rack.

Arrange crackers

Lay out water crackers or thin crisps on the serving board around the Brie. Place cooled crostini nearby so guests can choose.

Place the dressed Brie wheel on the center of the board. Provide a small cheese knife or spreader. Suggest guests break the rind and spread a portion of Brie onto a crisp, topped with fig and walnut-honey. Replenish figs, walnuts, honey and crisps as needed.

Any leftover prepared Brie can be wrapped and refrigerated for up to 2 days; bring back to room temperature before serving.