Whipped Peppery Mission Fig & Brie Crostini

Whipped Peppery Mission Fig & Brie Crostini
This recipe is adapted from a recipe found on the food.com website.
Note: The bread crisps can be MADE WELL IN ADVANCE


Ingredients:
½ jar Pepper Mission Fig compote (available at the shop)
350g chilled Brie D’Meaux cheese (http://cheeseman.ca/specials/)
1⁄4 tsp freshly ground black pepper
1 tbsp olive oil
1 tbsp balsamic vinegar
fleur de sel
1 “Cheese Man” Baguette cut at a roughly 45-degree angle into 18 slices.
(This angled cut creates elongated, oval-shaped pieces and makes for a more elegant presentation. It also means you can get more surface area)


Preparation and cooking:
Add 1 tablespoon of oil to a large skillet and heat over medium heat.


Drizzle about one-eighth teaspoon of balsamic vinegar over each slice of baguette in a thin line.


Brush the baguette lightly with oil on both sides


Place in skillet and cook for about 2 minutes each side, until golden brown
(The bread can be stored in a plastic bag or container until needed)


Remove the rind from the Brie; you should have about 240 grams left


Put the cold cheese into a mixer with a paddle attachment and beat at medium for about 10 minutes until the cheese is very white and creamy.


Beat in the pepper.


Place six pieces of the bread on six small salad or serving plates


Place a dumpling size scoop of the whipped Brie on each of the six bread slices


Top each slice with a second slice and another scoop of Brie,


Top again with another slice of bread


Place about a tablespoon of the Peppery Mission Fig Compote on each of the stacks


Sprinkle a dash of fleur de sel next to the stack


Serve immediately


Pair:
With Champagne, a red Bordeaux or a Burgundy wine