About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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  1. Heather Denuto says

    5 stars
    This is delicious- I’ve made it several times now and it is such a wonderful appetizer. I couldn’t find my figs this time, so I substituted dehydrated apricots and a handful of raisins and it came out great! It reminded me of a fancy French toast!

  2. Mary says

    5 stars
    My neighbors figs+my mom’s pecans+your recipe provided me with a praline type taste. I did add some extra salt and vanilla. I’m going to try it in the freezer see how it does. Thank you for the inspiration, delicious!

  3. Tina says

    5 stars
    Me and my husband loved this delicious recipe. It was easy following the pictures. I wondering if I use dry figs the result will be good as with the fresh ones?

  4. senorpeaches says

    5 stars
    sublime, thanks for posting … a keeper of a recipe. did not use amaretto and used dried figs instead, still amaaazing

  5. Renee says

    5 stars
    I had a flat of figs that were on the peak of ripeness and needed to be used quickly. I made this tonight and substituted the walnuts with hazelnuts. Mmmmmm….. this was SO good!

  6. Nora says

    5 stars
    This looks and sounds fantastic! I will make it for Rosh Hashanah. Do you think I can make the topping ahead of time?
    Should I remove the rind from the Brie before baking?

    • Tori Avey says

      Hi Nora! Yes, you can make the fig sauce ahead, just keep it slightly more liquid– don’t reduce it too much. Store it in the refrigerator, but bring it to room temperature before baking. Do not remove the rind– it will hold the cheese together, it will melt too quickly otherwise. Enjoy!

  7. Karina says

    I am definitely making it for my b-day party! Well, given that we will still have fresh figs around here in three weeks…

  8. Karen says

    I will be going with some friends to Cowgirl Creamery next week – and this post has made me even more excited than I was before to go! Your recipe looks great – I love figs. I’ll have to give this one a try.

    Love your blog…found you through the Kitchn.

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