Baked brie & vincotto figs with walnut crackers

SERVES 8-10 PREP + COOK TIME 40 MINUTES (+ STANDING TIME)

450g wheel double brie WALNUT CRACKERS

250g packet fresh dough ball 1 tablespoon extra virgin olive oil ½ cup (55) coarsely chopped walnuts sea salt flakes, to sprinkle VINCOTTO FIGS

¾ cup (150g) dried figs, trimmed ⅓ cup (80ml) verjuice

¼ cup (60ml) vincotto

1 Preheat oven to 240°C (220°C fan-forced). 2 WALNUT CRACKERS Place two large oven trays in the oven to preheat. Follow packet directions in preparing the dough. Divide dough in half. Roll out each half on a large sheet of baking paper in a long oval shape until 3mm thick; prick all over with a fork. Brush with oil, sprinkle with walnuts, pressing down firmly into the dough to adhere. Sprinkle with salt flakes. Carefully slide paper and dough onto hot trays. Bake for 8 minutes or until base and top are golden and crisp. Cool on a wire rack.

When cool, slice or break into shards

3 VINCOTTO FIGS Cut half the figs in half. Place all figs and verjuice in a small saucepan over medium heat. Bring to the boil; simmer for 30 seconds. Remove from heat; stand, covered, until cool. Add vincotto; return to a simmer over medium-low heat; simmer for 4 minutes or until slightly thickened. Cool.

4 Reduce oven to 180°C (160°C fan-forced). Line an oven tray with baking paper.

5 Score surface of the brie in a criss-cross pattern at 3cm intervals. Place brie on lined tray; top with half the vincotto figs. Bake for 15 minutes or until warm and soft.

6 Serve baked brie with walnut crackers and remaining vincotto figs.

Not suitable to freeze or microwave.