Whipped Brie Appetizer with Peppered Fig Compote
Elevate your entertaining game with this luxurious Whipped Brie Appetizer with Peppered Fig Compote—a perfect balance of creamy, savory, and sweet flavors. This elegant dish combines velvety whipped brie, made irresistibly fluffy with a touch of heavy cream, and a rich, homemade fig compote bursting with the warm, spiced notes of black pepper and rosemary. A drizzle of balsamic vinegar and a hint of lemon juice add complexity to the compote, making it the ideal contrast to the decadence of the brie. Served with crackers or crostini, this appetizer is as beautiful to look at as it is to taste, making it a show-stopping centerpiece for dinner parties, holiday gatherings, or casual wine nights. Ready in under 40 minutes, this sophisticated yet approachable recipe is sure to impress your guests and become a go-to favorite. Perfect for keywords like "elegant appetizers," "brie recipes," and "easy party starters."
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Recipe Information
Ingredients
- 400 grams Brie cheese
- 60 ml Heavy cream
- 400 grams Fresh figs
- 50 grams Granulated sugar
- 15 ml Balsamic vinegar
- 1 teaspoon Ground black pepper
- 5 ml Lemon juice
- 1 sprig Fresh rosemary
- 0.25 teaspoon Sea salt
- 24 pieces Crackers or crostini
Instructions
Remove the rind from the brie cheese and cut it into small chunks. Allow the brie to sit at room temperature for 10 minutes to soften.
In a food processor or blender, combine the brie chunks and heavy cream. Blend until smooth and fluffy, about 2-3 minutes. Transfer to a bowl, cover, and refrigerate while preparing the compote.
To make the compote, begin by washing and quartering the figs. Set a medium saucepan over medium heat and add the figs, granulated sugar, balsamic vinegar, ground black pepper, lemon juice, and fresh rosemary sprig.
Cook the mixture, stirring occasionally, until the figs soften and release their juices, about 10 minutes.
Reduce the heat to low and continue cooking for another 5-7 minutes, or until the mixture thickens to a jam-like consistency. Remove and discard the rosemary sprig, then season the compote with a pinch of sea salt. Allow it to cool slightly.
To serve, spoon the whipped brie onto a serving platter or individual plates. Top or garnish with a generous dollop of the peppered fig compote.
Serve with crackers or crostini on the side for dipping. Enjoy immediately or store the components separately in the refrigerator and assemble just before serving.
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 638 mg | 28% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 20.6 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 156 mg | 12% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 286 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
