Baked Goat Cheese Brie with Fig Jam

I have one more fig recipe up my sleeve before I dive full force into the fall season recipes. It will be in full force with apples, pumpkin, spices, and all kinds of comfort food.

But before that, a delicious and easy appetizer recipe for goat cheese baked brie with my refrigerator fig jam recipe. (find the recipe here)

I choose to make this recipe with goat cheese brie instead of the traditional cow’s milk brie. I did that because unless you get a very specialty European brie cheese there’s no guarantee that it is raw or grass-fed. This way I know that with choosing a goat’s cheese I am getting a better protein that is more digestible than a traditional (non grass-fed or raw) cow’s milk cheese. If you have a problem with cow’s milk, give goat’s milk a try! You may be very surprised by how much better you feel. Plus, then you can still do a type of dairy. Then your horizon’s can totally open up to different kinds of desserts and meals where you can substitute in goat’s dairy.

 

Ingredients

1 wheel of Goat’s Milk Brie Cheese

3/4 cup of Refrigerator Fig Jam (Recipe Here)

1/4 cup slivered almonds

Grain-Free Garlic and Black Pepper Crackers (Recipe Here)

 

Directions

• Preheat the oven to 350 degrees
• Put the brie cheese on a baking sheet and cover with fig jam and the slivered almonds
• Bake for 15-20 minutes
• Serve with grain-free crackers (and it’s also good with a glass of red wine too!)