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Fotis & Son – Baked Brie with Fig Jam & Chopped Walnuts – Serves 8

$16.99

(1 customer review)

$3.37 per serving

Great Appetizer

For Special Occasions & Holidays

Best on Crackers or Sliced Baguettes

Out of stock

Full Description

For years Mediterranean families have been eating Brie and figs during special occasions. Our baked Brie stuffed with fig jam has brought these great flavors together for a wonderful appetizer on special occasions and during the Holidays.

Ingredients

Brie (Cultured Pasteurized Milk And Cream, Salt, Enzymes), Puff Pastry [Wheat Flour (Wheat, Barley, Niacin, iron, Thiamin, Mononitrate, Riboflavin, Folic Acid), Water, NTF Puff Pastry Margarine (Vegetable Blend Oils (Palm Oil, Palm Stearin, Soybean Oil), Water, Salt, Vegetable Mono & Diglycerides, Soy Lecithin, Potassium Sorbate, Citric Acid, Artificial Flavor, Beta Carotene Contains: Soybean) Salt, Dough Conditioner (Inactivated Baker’s Yeast), Vinegar], Fig Jam (Water, Dried Figs), Sugar Fruit Pectin, Citric Acid, Lacitin Acid, Ascorbi Acid. Walnuts Contain Less Than 2% Of Eggs Wash.

Contains: Eggs, Milk, Soy, Tree Nuts And Wheat.

Directions

Defrost Brie on counter for 2 hours or over night in refrigerator (please add cooking instructions from package).

Preheat oven to 375 F degrees, remove sleeve from package and top film. Remove par baked Brie from container and remove wrapping, place on cookie sheet. Once oven is ready place cookie sheet with par baked Brie on middle shelf and bake for 15 to 18 minutes or until golden brown. Check Brie every 5 minutes, oven temperatures and cooking time may vary. Remove baked brie from oven let rest for 5 minutes before service.

Warning: Do not use any of the packaging for baking or serving. Packaging is not safe for oven/microwave use.

Brie will ship frozen or refrigerated. Please freeze or refrigerate once it arrives. Frozen shelf life 6 months once defrosted and refrigerated 20 days.

1 Customer Reviews

1 review for Fotis & Son - Baked Brie with Fig Jam & Chopped Walnuts - Serves 8

  1. Sandra Heth

    Best baked brie ever!

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