Baked goat Brie with grilled Calimyrna figs
Chef Mike ShacklefordTrelio restaurant
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4 sheets phyllo dough
1/3 cup unsalted butter, melted
1 (4-inch) wheel goat cheese Brie
1 1/2 cups shelled pistachios, toasted
1/2 cup clarified butter
1 tbsp. granulated sugar
Salt and cayenne pepper, to taste
1 tsp. granulated sugar
4 cups balsamic vinegar
2 cups dried Mission figs, quartered
Vegetable oil, as needed
8 fresh Calimyrna figs
Microgreens, for garnish
For Brie: Brush phyllo sheets with butter and stack; cut into quarters. Divide wheel of Brie into quarters and place one quarter, bottom up, in the center of each square. Fold phyllo up and over Brie. Trim and seal phyllo; then, turn so that sealed edges of phyllo are on the bottom. Let stand in refrigerator until ready to serve.
For pistachio butter: Reserve 2 tbsp. toasted pistachios and combine remainder with clarified butter in a blender or food processor. Pulse on high until smooth. Season with sugar, salt and pepper. Set aside.
For balsamic reduction: Combine sugar, vinegar and dried figs in a large saucepan; bring to a boil. Reduce heat and simmer for 30 minutes. Strain through a fine mesh sieve; return liquid to saucepan, discarding figs, and continue to simmer gently over low heat until reduced to 1/2 cup. Pour into squeeze bottle and chill.
To serve: Heat vegetable oil in a nonstick skillet and lightly brown wrapped Brie on all sides; remove and let stand in a warm oven (350 degrees) at least 5 minutes. Cut fresh figs in half; season with salt and pepper and grill. (Figs may be sautéed instead of grilled.)
Warm 6 tbsp. pistachio butter in microwave on high for about 25 seconds. Spoon 1 1/2 tbsp. butter onto each of 4 serving plates. Arrange baked Brie and 4 grilled fig halves in the center of each and sprinkle with reserved 2 tbsp. pistachios. Drizzle a small amount of infused balsamic reduction over all and garnish with microgreens.