1. Put the figs and wine in a small saucepan, bring to a boil and simmer, stirring constantly, until most of the Port has reduced, 5 to 6 minutes. 2. Remove from the heat and reserve. 3. Remove the rind from the Brie; you should have about 8 ounces left. 4. Put the cold cheese into a mixer with a paddle attachment and beat at medium speed, scraping down the sides from time to time, for about 10 minutes, until the cheese is very white and creamy; beat in the pepper; this can be refrigerated until you are ready to assemble the 'stack.'. 5. Add 1 tablespoon oil to a large skillet and heat over medium heat. 6. Drizzle about one-eighth teaspoon of balsamic vinegar over each slice of baguette in a thin line, brush lightly with oil on both sides and cook each side until golden brown, about 2 minutes. 7. Brown the bread in batches. 8. Remove from the heat and reserve (the bread can be stored in a plastic bag or container until needed). 9. For each serving put a slice of toasted bread ('crouton') on the plate, then angle a quenelle (an oval of cheese shaped with two spoons) of Brie over the crouton. 10. Top with a second crouton and another quenelle of Brie, then another crouton. Place about a tablespoon of the fig compote and a sprinkle of sea salt next to the stack and serve immediately. 11. Serve the six 'stacks' immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
