Brie, Fig and Walnut Baguette
Sweet, salty, soft and crunchy in one sandwich. It reads like a cheeseboard, which is more or less what it is — the baguette simply makes it portable.
Ingredients
Sandwich
- 1 sourdough baguette (wheat)
- 150g ripe brie (milk), sliced
- 4 fresh figs, quartered
- 40g walnuts
- 2 tsp honey
- A handful of watercress or rocket
- Black pepper
Method
- Toast the walnuts. Toast in a dry pan over a medium heat for 3 to 4 minutes until they smell nutty, then chop roughly. Untoasted walnuts taste dusty by comparison.
- Split. Split the baguette along one side, leaving a hinge.
- Layer the cheese. Lay the brie along the base while it is at room temperature — fridge-cold brie is firm and tastes of very little.
- Add fruit and nuts. Tuck the fig quarters between the cheese slices, scatter over the walnuts and trickle on the honey.
- Finish. Add the watercress, grind over black pepper, close and press gently.
Every sandwich here is only as good as the bread. Ours starts with a live culture — buy a live sourdough starter and bake your own.
Frequently asked questions
What if figs are out of season?
Use a spoonful of good fig jam instead, spread thinly on the base. Fresh pear also works well and is available for much more of the year.
Is brie suitable for vegetarians?
Some brands are, some are not — traditional brie is made with animal rennet. Look for one that states it is suitable for vegetarians, or use a vegetarian soft cheese.
Should I remove the brie rind?
No. The rind holds the slices together and carries a good deal of the flavour. It is entirely edible.
Can I toast this sandwich?
Yes, and it is very good pressed for a few minutes — the brie melts and the honey caramelises slightly. Add the leaves after pressing rather than before.
