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Preheat oven to 375 degrees F. Line a baking sheet with a silicone mat or parchment paper.
Slice baguette into twelve 1/2-inch thick pieces. Place bread slices cut side up on the baking sheet.
Cut brie wheel in half, so you have two semi-circles. Place the cut side down on your cutting board, slice from the outer edge of the wheel down, and cut cheese into 4 semi-circles. Repeat with two remaining brie wheel halves. (You don't need to remove the white rind from the brie, it's edible. But if you don't like it, you can cut if off.)
Place one brie slice, cut side up on each of the bread slices. Bake for 8 to 10 minutes, until bread is crispy, and cheese is melty.
While bread is cooking, thinly slice the figs.
Remove the bread from the oven. Transfer bread to a serving plate.
Top each slice of brie with one fig, spreading the fig slices out over the entire top of the cheese.
Drizzle each bruschetta with about a teaspoon of honey. Serve immediately.