Sex and the Kitchen is the personal website of San Francisco chef Andrea Froncillo. Andrea celebrates romance and cooking, encouraging you to slow down and enjoy life’s pleasures - from the foods and flavors that surround you…to the lover you embrace.

Baked Brie en Croute with Strawberry Fig Jam and Roasted Almonds

This recipe is sinfully delicious, jammed with flavor and fat. Don't be intimidated with the idea of making jam: this is the easiest recipe you'll ever find, but if you'll win points by pretending that you slaved over it for hours, go right ahead. The baked brie is soft and melty, perfectly paired with the tart-sweet flavor of the jam. Add the salty crunch of an almond, and the combination is sublime. Who says being bad is no fun?

Ingredients: Print Ingredients


4 oz round of Brie
3 sheets of phyllo pastry dough
1 tblsp. butter


1 pint strawberries, chopped
1 pint black or green figs, chopped
2 tblsp. lemon juice
1/4 cup sugar
1/4 cup water


Raw almonds
1 tblsp. butter


In a heavy saucepan, combine lemon juice, sugar and water. Heat over medium until thick and bubbly, then add fruit. Stir well to coat fruit. After 2-3 minutes, reduce heat and cover. Simmer slowly, stirring occasionally, for 60-90 minutes until fruit is soft and reduced.

To roast the almonds, melt the butter and toss the almonds in it, coating well. Lay almonds out on a cookie sheet and sprinkle with salt, then place in a 325 oven for 30-45 minutes, stirring twice, until golden brown and crispy. Cool.

How To Serve:

Place the brie in the center of a platter, preferably a round one, and spoon the jam around it. Sprinkle the almonds over the jam and around the edges of the plate. Lightly puncture the pastry dough so that the brie oozes out, and place a small cheese spreader in front of it. Spread cheese and jam onto wide, flat crackers or thin wedges of apple or pear.

Click here for a printable version of the recipe.

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