Brie, Fig, and Balsamic Toasts

These brie, fig, and balsamic toasts are the perfect combination of sweet and salty and is ready in just 10 minutes! They are best served as an appetizer or side that pairs well with pasta or a meat or seafood dish.

It’s only early December, but I am already in the Holiday spirit, decorating the house with Christmas decor and cooking holiday foods! Brie, one of my favorite cheeses, is an affordable ingredient I use every holiday season. You can catch me making baked brie, adding it to pasta and pizza, or eating it straight from the package. Today’s simple brie, fig, and balsamic toast recipe involves little effort and can be made in just 10 minutes. It offers a lovely sweet and salty combination as well as a subtle sourness from the balsamic glaze. It’s important to get the brie slightly browned and toasty in the oven because this brings out more flavor from the brie. The whole combination just works so well!

Using a firmer bread like French bread or ciabatta is recommended since it crisps up nicely in the oven. I use dried figs that have been softened in the microwave so the inside spreads like a jam. I recommend using a balsamic glaze instead of balsamic vinegar since the glaze is sweeter and less sour. If you enjoy the sharp sourness from vinegar, you may use that as well. I highly recommend Ponti Glaze with Balsamic Vinegar of Modena, which is the one I used. You may consider other options as well such as Nonna Pia’s Balsamic Glaze and Colavita Balsamic Glaze.

These toasts can serve as a side or appetizer to pastas or meat/seafood dishes. Brie, along with other soft cheeses go well with white wines, such as Chardonnay.

Brie, Fig, and Balsamic Toasts

yield: 4 medium toasts

total cook time: 10 min.


  • 4 slices firm bread such as French or ciabatta
  • 8 slices brie cheese, 2 per toast
  • 4 dried figs, microwaved to soften for 15 sec.
  • 2 tsp. balsamic vinegar glaze (like Ponti Glaze with Balsamic Vinegar of Modena)
  • parsley to top


  1. Preheat oven to 400 F.
  2. Place 2 slices of brie on each toast and toast in oven at 400 F. for about 6-8 min. until the cheese is lightly browned and bubbling.
  3. Cut open each fig and spread one fig per toast. Microwaving softens the dates so that the inside spreads like a jam.
  4. Drizzle about 1/2 tsp. balsamic glaze per toast, or more if desired. Top with parsley to enjoy!

*Nutrition facts are estimates.

This post contains affiliate links, which I may receive a commission at no additional cost to you.

51 thoughts

  1. Jamie, I was just searching through your posts for ideas to pass onto other readers, and thinking about figs at the same time. Right now, figs are in season, ripening on my fig tree, so I thought I’d pass this on to your readers as well. I just reposted this on the site I manage, giving you full credit, of course, with the heads up that figs are currently in season in the northern hemisphere for those outside of North America reading either your blog or mine. I’ll be picking ripe figs and freezing some, if I have enough left to freeze for later consumption.

    1. Glad you liked it! I microwave the figs for about 15 seconds which softens them up and the inside becomes jam-like. The skin softens up a bit but is ultimately more tough so i break it into pieces with my hands. Hope this helps!

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