Figs in Port Wine Sauce with Warm Camembert

Disclosure- I received the mentioned product courtesy of the sponsor for the the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.

 

 

I need to start this week's post with a huge apology for missing last week's recipe post. I had my house clean, my laundry caught up, my bags packed, including camera gear, extra batteries, and cookware for the recipe I wanted to make. I was feeling pretty good about having my ducks in a row for once. Daresay, a little cocky with how I pulled everything together before we hit the road for Colorado. Of course, nothing is ever that easy for the Mahoney clan. It wasn't until 2 days before Thanksgiving when I was making a list for ingredients for our holiday dinner that I realized that I left my Golden Blossom Honey at home. Our AirBNB was up in the mountains and grocers were slim pickings to choose from nearby. Because of the Thanksgiving holiday, even Amazon wasn't going to be able to get me my favorite honey in time. As much as I hated it, I had to admit defeat. The Figs in Port Wine Sauce with Warm Camembert was just going to have to wait until I was back in Indiana. 

Thankfully it's the season of festive eats, so the recipe was not going to go on the back burner for long. While I had initially earmarked this appetizer for our Thanksgiving dinner, it's a recipe that can span from Thanksgiving through New Year's without question. Dried figs are great for snacking on year round, but I find that I usually only cook with them during the holidays. They are an elegant little fruit that add so much class to your menu, and since they are so affordable, you'd have to be insane not to include them in your holiday meal planning. I know that cheeses like Brie or Camembert aren't everyone's cup of tea, and even I won't eat either cold, but warmed in the oven, spread over bread and topped with a red wine fig sauce? Irresistible! I may or may not have eaten almost a full round of cheese myself after I made this recipe. No matter if you're hosting the gatherings at your place this year or if you'll be a guest, this is the appetizer that you're going to want to stake claim to serving or bringing to the party. For less than $20 you can have the classiest dish set on the table. 

Ingredients

1 (8-ounce) Camembert cheese round

1 cup ruby Port

1 cup dried Mission figs (found in raisin aisle), halved lengthwise *I left mine whole because I think they look pretty when they are plump after boiling in wine, but you do what feels best for you!*

2 tablespoons GOLDEN BLOSSOM HONEY

1 loaf French baguette, sliced and lightly toasted

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Where did you celebrate Thanksgiving this year?