Food My Muse

0 Port Balsamic Reduction: Add the port wine and balsamic vinegar to a saucepan. Simmer over medium heat until it coats the back of a spoon. Let cool.
1 Toasted Brioche: Trim the edges of the brioche slices, then cut in half to form 2 rectangles. Heat a drizzle of olive oil in a pan and fry the bread until golden on both sides.
5 Whipped Brie: Remove the rind from the brie. Add to a food processor and blend until smooth. Spoon into a piping bag or a Ziploc with the corner cut off.
3 Figs: Cut toff the stems, then slice the figs. Lay out a piece of plastic wrap on the cuttings board and arrange the fig slices in a rectangle large enough to top each piece of brioche. Cover with another piece of plastic wrap on and, using a roller pin, press gently until the figs are even and thin. Remove the top layer of wrap.
4 Assemble: • Drizzle each toasted brioche slice with port balsamic reduction. • Place the slices, reduction side down, on top of the figs. • With a knife, trim along the edges of the brioche slices so the fig layer will fit on top of each piece. • Place another cutting board on top and flip so the toasted brioche is on the bottom and the figs on top.• Pipe each slice with whipped brie, drizzle with honey, and sprinkle with crushed pistachios and chopped chives.