This brie and fig appetizer is made with a smooth whipped brie filling layered inside a brie wheel and finished with pistachios and citrus. It’s a cold, make-ahead appetizer that works well for serving or gifting.
0 Whipped Brie Base: Add the triple creme brie and cream cheese to a food processor and process until completely smooth, stopping to scrape down the sides as needed. The mixture should be thick, whipped, and spreadable.
1 Flavor the Filling: Transfer half of the whipped brie mixture to a bowl. Add the fig and orange spread and 2 tbsps chopped pistachios, then mix until fully combined.
2 Stuff and Chill: Using a sharp knife, slice the brie wheel horizontally to create a top and bottom. Spread the fig pistachio mixture evenly over the cut side of the bottom half, then place the top half back on, pressing gently to seal. Use an offset spatula or butter knife to clean and smooth the sides if needed. Transfer the stuffed brie to a parchment-lined surface and refrigerate for 30 minutes firm up.
4 Frost and Finish: Spread the remaining whipped brie evenly over the top and sides. Top with the remaining 2 tbsps of pistachios, then arrange the dried mandarin slices, honeycomb, and rosemary sprig on top. Refrigerate uncovered for 30 minutes before serving or boxing to prevent condensation.
