California Mission Figs with Brie and Fresh Thyme

Servings: 8

By Robert Del Grande, RDG + Bar Annie, Houston, Texas


  • 8 California Dried Figs; stemmed and halved lengthwise
  • 2 ½ tablespoons extra virgin olive oil
  • 8 ounces brie or aged goat cheese
  • salt and pepper; to taste
  • 8 pieces flatbread or crackers
  • sprigs of fresh thyme; for garnish
  • freshly ground black pepper; as needed


  1. Cut thin slice from rounded side of figs so halves will lay flat. Drizzle with olive oil and sprinkle with salt and pepper.

  2. Divide cheese into 8 pieces and arrange on flatbreads. Arrange 2 fig halves on top of each and garnish with sprig of thyme.

  3. Drizzle lightly with olive oil and sprinkle with black pepper before serving.