Donna Hay - Recipes

marinated figs with brie

6 figs, halved
1 cup mint leaves
1 tablespoon white balsamic or white wine vinegar
1 tablespoon olive oil
sea salt and cracked pepper
200g brie or camembert*
honey and store-bought crispy flatbread, to serve

Place figs, mint, vinegar, olive oil, salt and pepper in a bowl and toss to combine. Top the cheese with fig mixture, drizzel with honey and serve with flatbread.

* When serving cheese, ensure it’s at room temperature to allow the flavour and texture of the cheese to shine.

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