recipe reviews for:

Figs and Toasted Almonds Brie

“Brie cheese smothered with fresh figs cooked with brown sugar, vanilla, and almonds, then baked until almost melted. Serve warm with water crackers as a wonderful holiday appetizer or special treat during fig season. Canned figs in syrup may be substituted for fresh by reducing the brown sugar to 1/4 cup and replacing the water with syrup.”

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Reviewed: Nov. 16, 2009

Everyone loved it! Easy. Use fresh figs.

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Reviewer:

Stacey

Reviewed: Nov. 13, 2009

I made this with dried figs as I couldn't find any fresh and it still turned out delicious and was a big hit--highly reccomended recipe!

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Reviewer:

Becca S

Reviewed: Oct. 9, 2009

AWESOME! Classy and delicious. I baked the brie for 10 minutes but that was too much and it melted (though the gooey cheese was scrumptious too), so I recommend checking it while it's in the oven. What am I going to do when the figs are out of season.Did anybody try using figs preserve or jam.

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Reviewer:

Elenchen

Reviewed: Sep. 16, 2009

Made exactly as is - it was delicious!

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CIGALL

Cooking Level: Intermediate

Living In: New York, New York, USA

Reviewed: Sep. 7, 2009

I made this yesterday. I had a lot of figs that I need to use up. It was so good. I used water crackers but everyone kept getting the rice crackers off the other dip tray. The recipe didn’t say whole almond or chopped. I chopped mine. This is a keeper.

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Reviewer:

kris521

Reviewed: Aug. 29, 2009

I couldn't find fresh figs so I used dried figs, that I had soaked and followed others tips and doubled sauce, way too sweet. It wound up over powering the brie instead of complimenting it. If I ever attempt again I will follow recipe exactly.

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Reviewer:

LovesHerKitchen

Cooking Level: Intermediate

Home Town: Schaumburg, Illinois, USA

Reviewed: May 31, 2009

Great recipe. I just picked a whole bunch of fresh mission figs off my tree and had friends over tonight. We had the cheese w/ wine and it was a huge hit! I wish the sauce would have been thicker but other than that it was wonderful. It is a great recipe b/c the figs cook down so using the imperfect ones work well. Delish! Can't wait to make it again!

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Reviewer:

srenn

Reviewed: Feb. 6, 2009

So amazing. I used dried figs (near the raisins at the store). I cut off the tops of about ten and put them in simmering water for five minutes before proceeding with the recipe. I thought they were better cut up in smaller pieces. Maybe cut each fig into 6-8 pieces. I also used slivered almonds and they were perfect. This was really marvelous and everybody raved. I also served the Avacado salsa recipe on this site by Barbara Vinson. People went crazy for it!

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Reviewer:

J.H. West

Cooking Level: Expert

Living In: Austin, Texas, USA

Reviewed: Jan. 28, 2009

This was wonderful! I used dried figs and followed the advice of others to use a little more water. I took it as an appetizer to our dinner group meeting and everyone raved about it - said if I would fix it each time we met I'd be nominated to bring appetizers all the time.

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Reviewer:

JODBROWN

Reviewed: Dec. 5, 2008

This is a wonderful recipe! Very easy. Who knew that figs could taste so good. I didn't make any modifications to the recipe. I took this to a wine tasting party and it was one of the first things gone!

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