INGREDIENTS

  • 3/4 cup stemmed and chopped dried figs (slightly heaping)
  • 3/4 cup pinot noir wine
  • 1 1/2 tablespoons honey
  • 2 lemon slices , seeds removed
  • 24 baguette , slices cut on the diagonal (1/4-inch thick)
  • 2 tablespoons walnut oil or extra virgin olive oil
  • 1/2 lb cold brie cheese, thinly sliced
  • 1 1/2 tablespoons fresh thyme , chopped

DIRECTIONS

  1. Combine figs, wine, honey and lemon slices in medium saucepan. Bring to boil, then reduce heat and cook, covered, over low heat 30 minutes. Let cool slightly, then puree in food processor or blender.
  2. Brush bread slices with oil and place oil-side down on large baking sheet. Spread about ½ tablespoon fig spread on each baguette slice and top with equal amounts of Brie, then top with thyme.
  3. Bake at 450°F 8 to 10 minutes or until cheese is melted and bubbly.