Some of our favorite flavors are coming back in season. Those autumnal goods make for the coziest, delicious treats. Like this Meatless Monday recipe! We like to eat these with crackers or toasted fresh bread. Enjoy!
1 wheel vegan brie
3/4 c dried figs
1/2 c water
2 tbs sweetener of choice
1 tbsp olive oil
1/2 c slivered Marcona almonds
1/4 tsp truffle salt
1-2 tsp dried rosemary
Cut the top hard end of the fig and then chop figs into small-medium-sized pieces. Place them in a saucepan with water.
Bring to a simmer, stirring occasionally until water has evaporated and figs begin to get creamy. Once the figs are tender, place in a blender with sweetener to form a fig paste. Set aside.
In a nonstick skillet, heat oil on medium heat. Add almonds and rosemary, stirring frequently for 3-4 minutes to ensure even toasting. Once almonds are golden brown, toss with truffle salt.
Top brie with fig paste, then top with almonds. Bake in oven at 375 degrees for 10 minutes until brie is soft. Transfer to serving platter.