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What’s in Season: Baked Brie with Fresh Fig Jam
As summer graces the Lowcountry, a sense of community fills the warm air and brings Kiawah River neighbors together for anything from backyard barbeques to block parties – where laughs, stories and of course, delicious dishes, are never in short supply.
Traditional summertime recipes tend to include the usual suspects: juicy watermelon, fresh corn, ripe tomatoes – the list goes on. However, if you are searching for a unique and seasonal snack that exudes Southern hospitality, look no further than pairing baked brie with fresh fig jam. The unexpected combination of warm baked brie and local fig jam is both refreshing and filling, making it the perfect savory-sweet duo to serve at your next summer gathering.
Known for their tear-shaped purple fruit, fig trees have a long-standing history in the Lowcountry, and the fruit complements a variety of dishes, serving as a versatile ingredient that can be enjoyed fresh, dried or preserved. Figs have played a part in Southern culinary tradition for generations, eventually finding their way into the hearts of the sea island chefs. The harmonious combination of sweet fig jam paired with the silky texture of baked brie makes for an indulgent and unforgettable flavor to share with your neighbors.
Below is the Kiawah River team’s favorite way to prepare and enjoy baked brie with fig jam:
First, place your wheel of brie on a piece of parchment paper in an oven-safe casserole dish or on a baking sheet.
Spread your fig jam evenly across the cheese (don’t be shy!), and for an added crunch, sprinkle pecans, almonds or walnuts on top.
Place uncovered in the oven and bake for 10-15 minutes at 350°F, or until cheese is gooey and nuts are lightly toasted.
Serve warm with a sliced baguette, crackers or fresh fruit.
This simple dish only requires two ingredients with little prep work, so you can spend more time enjoying porch weather (with a cocktail, perhaps) surrounded by friends and family, instead of in the kitchen.
