The Fig & The Pig

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Start to finish: 10 minutes
Impresses: 1

Ingredients
2 slices wheat bread
1 tablespoon butter, softened
2 tablespoons fig jam
2 ounces Brie cheese
2 slices bacon, cooked

Method
Heat a nonstick skillet over medium-low heat.

Spread butter on one side of each slice of bread. Spread one tablespoon fig jam on the opposite side of each slice.

Cut Brie lengthwise and remove rind. Layer cheese on top of one side with jam. Add bacon and top with other slice of bread, jam-side down.

Place sandwich in skillet and toast until browned and cheese is melted, about 3–4 minutes per side. Slice and serve immediately.

Meant to Brie

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Start to finish: 10 minutes
Impresses: 4

Ingredients
For the salad:
1    5-ounce container spring mix
2    grapefruits
4    ounces brie cheese

For the dressing:
¼    cup extra virgin olive oil
2    tablespoons aged balsamic vinegar
2    tablespoons honey
      salt and pepper

Method
Slice each grapefruit in half long ways and remove the peel and white flesh. Place one half cut-side down and identify the thin, white lines in-between the flesh of the grapefruit. Using a paring knife, carefully slice between each white line to create segments. Repeat until entire grapefruit is sliced. Set aside.

Cut brie into 1-inch cubes and set aside.

In a small bowl, whisk together all ingredients for the dressing until emulsified.

Toss together spring mix, grapefruit segments, brie and dressing. Serve immediately.