Figs in Port Wine Sauce with Warm Camembert

A sophisticated yet simple appetizer. The warm creamy cheese spread over toasted French bread and topped with a spoonful of the figs, is a memorable combination.


1 (8-ounce) Camembert cheese round

1 cup ruby Port
1 cup dried Mission figs (found in raisin aisle), halved lengthwise

1 loaf French baguette, sliced and lightly toasted


Preheat oven to 400°.

Remove any paper wrapping from Camembert. Place on a small baking dish or pie plate. Bake about 15 minutes or until cheese is softened beneath the rind.

Meanwhile, bring port to a boil in a small saucepan. Add figs and simmer 5 minutes. Remove figs from pan with a slotted spoon to a small bowl. Add honey to port wine; boil 5 minutes until sauce begins to thicken. Pour liquid over figs and let sit until ready to serve.

To serve, place warm Camembert on a plate with toasted baguette slices and bowl of figs.

Serves: 4

golden blossom honey product