Happy Labor Day! Although relaxation is imperative for health, holidays are often associated with overeating and unhealthy food. I decided to post this recipe, although to be totally honest, it’s not the healthiest thing I’ve posted…but I decided that for a holiday, I could meet halfway and go for a treat. It does has antioxidants and fiber in the figs and blueberries, and protein in the brie. Good-quality balsamic can ease digestion. It can be made gluten-free with a gf bread choice. It’s not the best for food combining, and it’s not vegan…but like I said, this holiday. Let’s meet in the middle. I first made this on a lovely day off, after I had picked some fresh blueberries off an alpaca farm. I hope you enjoy!
- 4-6 ripe figs
- Aged Balsamic, or blackberry balsamic vinegar **
- Extra virgin olive oil**
- 1/2 round of Brie or Camembert Cheese
- Fresh bread (Italian or Ciabatta work best) or crackers
- Fresh or dried thyme
- Fresh or dried marjoram
- Salt and Pepper
- *Optional: white or black truffle salt
**Quality is very important! You want thick, barrel aged balsamic. I love the classic We Olive Balsamic that is local to California, but you should be able to find some online, or in a specialty grocery store. The same goes for olive oil! By law, olive oil can be mixed with a certain % of low-quality vegetable oil. So if it’s very cheap, it’s probably not pure! Besides We Olive, I also LOVE Temecula Olive Oil Company. The Fresh Basil Olive Oil is to die for. Supporting local products is also more environmentally friendly, as it saves on the shipping fuel.
- Slice the tops off the figs, and cut into quarters. Place the figs and a handful of blueberries into a bowl. Finely chop the thyme and marjoram, and sprinkle over the top (fresh herbs are always best, but if not available dried works as well). Season with salt and crushed pepper. (Use less salt if you plan to use the truffle salt. But don’t put the truffle salt in yet; it will be used later.)
- Pour We Olive balsamic vinegar over the fruit. They should be pretty well covered, around 3 tablespoons. Put the bowl aside in a cool, dry place. (Not the refrigerator.) Let it marinade for at least an hour.
- If you’re using fresh bread, cut it into thin slices. Toast until crispy.
- Arrange the toasted pieces (or crackers) on a plate. Slice the Brie to your desired thickness, and place several pieces on each slice of bread.
- Take the bowl of marinated fruit, and place a some figs pieces and blueberries on each slice of bread. Drizzle some additional balsamic over each piece.
- When all the fruit is used, drizzle We Olive olive oil over each piece. Sprinkle some additional thyme, marjoram, and pepper on top for presentation.
- If you have truffle salt, sprinkle a pinch on each piece.
- Serve and enjoy!