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Photos by Jess Damuck, illustrations by Lauren O’Connell

How to Make Baked Brie with Roasted Figs, Walnuts, Honey, and Orange

The perfect complement to a complex, harmonious single malt Scotch whisky.

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Charcuterie boards might be the trend du jour on social media, but we suggest you take your food art in a slightly different direction — the classic baked Brie. It’s a workhorse of an appetizer: it’s gooey and extra-satisfying, and you can finish it off with whatever toppings you choose.

Here’s how to up your food game even further: by pairing your baked Brie with the prefect whisky. With a single malt Scotch like Highland Park 12 Year Old Viking Honour, you’ll want creamy cheese to balance out the rich fruitcake and spice notes found in the whisky. The roasted, caramelized figs on top of the Brie complement Highland Park’s lightly smoky peat, and the honey and orange used in this recipe only accentuate the heathery honey and Seville oranges in the whisky. Top off your dish with a crunchy element (toasted walnuts) and a dash of sea salt. All together, the adornments are a reminder of the bounty of the earth, right from the ground up. And they give you a pairing that deserves a pic or two — maybe even a sacred spot on your social feed.

Learn how to make a delectable baked Brie, then pick up a bottle of the Highland Park 12 Year Old Viking Honour to drink with it. Cheers to your next-level pairing skills.

Baked Brie with Roasted Figs, Walnuts, Honey, and Orange

Directions

Preheat oven to 400°F. Arrange figs on one half of a rimmed baking sheet, cut side up, and drizzle with honey and butter. Bake for 8 to 10 minutes until figs begin to soften and become caramelized. Add walnuts and Brie to the other half of the baking sheet and bake 8 to 10 more minutes, until the walnuts are toasted and the Brie is warm and soft.

To serve, arrange Brie on a plate, platter, or cheeseboard and top with caramelized figs, plus walnuts. Grate orange zest over the Brie using a rasp grater. Using a small, sharp knife, cut the peel and pith from the outside of the orange, and then cut along the inside of the membrane to free each segment of fruit. Scatter the oranges over the Brie, and sprinkle with a bit of flaky sea salt. Serve with a dram of Highland Park 12 Year Old.

Recipe by Jess Damuck


© 2020 Highland Distillers Limited. Highland Park® Scotch Whisky, 43% Alc./Vol. Imported by Edrington Americas, New York, NY. “H” Device ®. Please Drink Responsibly.

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