Recipe: Fig Honey & Pecan Baked Brie Bread Bowl on the Big Green Egg

Heat the Big Green Egg to 350°F using the conveggtor for indirect cooking. Add apple wood chips for smokiness.

Cut a well in the mountain bread for the Brie. Remove the bread center, and slice around the outer circle halfway through.

In the bread well, spread butter, add cherry tomatoes, olive oil, half the salt, and half the fig jam.

Score the top of the Brie, place in the bread, then top with remaining salt, honey, the rest of the fig jam, and pecans.

Bake for about 25 minutes until the Brie melts. Serve immediately to enjoy the gooey, melted cheese.

Equipment Needed

Spice Level: