Brie and Balsamic Fig Mostarda

cuisine American
difficulty Moderate
season Year Round
serves 4

Ingredients

1 (9.5 ounce) brie wheel 1/2 cup balsamic fig mostarda 3 pancetta round slices 1 scallion Crackers, for serving

Directions

  1.  Preheat the oven to 400 degrees F.
  2.  Put the round of brie in a small oven proof dish. Use a small off set spatula to spread the mostarda over the top of the brie (all the way to the edge so that it begins to drip over the sides).
  3.  Place the pancetta rounds in a single layer on a quarter sheet baking pan.
  4.  Place the brie on the middle rack of the oven and the pancetta rounds on the top rack of the oven. Cook the brie for 7 minutes and the pancetta rounds until they are crisp, about 5 minutes (check frequently and remove as soon as they are brown and crisp).
  5.  While the brie is baking, trim the ends from the scallions, light green and deep green pieces only (reserve the white bulb part for another dish). Cut the green stem on the bias into very thin 1.25” long strips in which one end of the scallion stays together and forms a V. Plunge the scallions into an ice water bath. The scallion greens will firm up and begin to curl.
  6.  Remove the brie from the oven and carefully separate the pancetta wheel where it comes together naturally. Stick the ends of 3 pancetta rounds into the top of the brie. Sprinkle with the curled scallions. Serve immediately with the remaining pancetta rounds and crackers.

Kitchen Notes

Let the brie come to room temperature for an hour or two before baking to minimize oven time and keep the mostarda from drying out. Pancetta rounds are often found in the refrigerator section that includes prepackaged sliced Italian meats. Effie's Homemade Oatcakes are particularly delcious with this dish and may be found at Whole Foods. If you have fresh or dried figs, slice them and add a few to the top of the brie before baking.