Written by Adrianna Stalteri
1 Petite Maison Brie Baker
1 (125g) Castello Brie cheese
½ cup Dalmatia Fig Spread
½ cup Monastery Signature Pecan halves
2 tbsp. Brandy
1 pinch Martelli Sea Salt
1 box (200g) Carr’s Entertainment Cracker Collection
Preheat oven to 350°F.
In a nonstick skillet, add the fig spread and brandy at medium heat and let melt. Add the pecans and pinch of salt and stir to mix. Remove from heat and let cool slightly.
Unwrap the brie and place in the brie baker. Pour the fig spread on top of the brie, cover with the lid and bake in the oven for about 15 minutes.
Let the cheese cool slightly, serve with a variety of crackers and enjoy!
Hostess’ Tip: Try serving this hot dip with a sliced Vienna stick and apple slices!
Courtesy of Monastery Bakery