This savory cake is a brie wheel cut in half and layered with whipped fig and pistachio brie. Then it is topped with fresh figs, honey, chives and more pistachios. Serve sliced on a toasted baguette.
0 Slice the Brie Wheel: Place the wheel of brie flat on your cutting board and carefully slice horizontally through the middle of the brie, like you’re cutting a bagel in half. Set the top half off to the side.
1 Whipped Brie: Cut the rind off your triple cream brie while cold then bring it to room-temperature. Add it to a food processor with cream cheese and process until smooth. Divide the mixture into two bowls.
2 Whipped Filling: In one of the bowls, mix in chopped pistachios and fig jam. Place the bottom half of your brie wheel flat and spread it on top. Place the other half of the wheel on top. Press down gently and, using a butter knife or a spreader, clean up around the edge, smoothing the whipped brie. Refrigerate for 20 minutes to set.
3 Finish and Serve: Spread the remaining plain whipped brie on top. Carefully place the quartered figs on top. Drizzle some honey, sprinkle chopped chives, flaky salt, and more crushed pistachio. Serve on top of toasted baguettes slices and enjoy!
