Prosciutto Baked Brie with Roasted Figs
- 2 tablespoons olive oil
- 16 fresh figs, cut in half
- Sea salt
- Ground black pepper
- Several sprigs fresh thyme
- 1 clove garlic, thinly sliced
- 1 tablespoon Saba
- 1 medium sized ripe brie
- 1/4 pound thinly sliced prosciutto
- Multi grain and nut crackers, for serving
Heat oven to 350. Heat one tablespoon olive oil in a large skillet over medium flame. Arrange figs, cut side down in skillet and sear until just golden, a few minutes. Season well with salt and pepper. Give skillet a shake. Add garlic and fresh thyme. Let cook a minute or two more. Remove from heat and add Saba and remaining tablespoon olive oil. Transfer to oven and roast until figs are soft and luscious, about 20 minutes. Remove from oven and set aside. Wrap brie in sliced prosciutto - overlapping slices so that the cheese is completely covered, top, bottom and sides. Set on a parchment lined baking sheet and place in the oven. Cook until prosciutto begins to turn crisp and golden, brie is soft and some of the cheese is just starting to ooze out, about 30 minutes depending on ripeness of cheese. Remove from oven. Let stand just a moment and quickly return figs to flame. Let stand just long enough that figs are hot and juices run thick and silky. Set brie on a serving plate. Pour hot figs over and around cheese. Serve with crackers.