I picked up a brie baker at the St. Augustine Fall Art Show from a great pottery artist. The idea of these is that they are small enough to fit a brie pie appetizer, oven-proof for baking but also with a nice flair in the pottery design to make them presentable to serve on... a one dish appetizer. Also, don't be fooled by the name, the brie baker can be used for brie, gouda or other similar type cheeses that melt with a nice consistency (recommend a nutty or buttery flavored cheese) and pair well with other ingredients.
So, on with the recipe that really worked well in the baker:
What you need:
1 small round of Danish Brie (4-6 oz)
2-3 Tbsp of Fig Preserves or Fig Spread (I love the Dalmatia Dried Adriatic Fig Spread or Fig Spread with Orange)
1/2 tsp butter or margerine
1 brie baker (or small oven-proof casserole)
Butter the bottom of the baker/casserole.
Cut the white "peel" off of the brie (you can leave it on but I think it leaves a bitter flavor)
Place brie (or gouda or other cheese) in the baker and coat completely with the fig spread.
Bake 350 until dish is bubblying and the cheese is somewhat melted.
Serve with Ritz-type butter crackers or as desired.
Enjoy!
TIPS: This works nice with cranberry, orange or strawberry preserves/spreads too.
Also, if you don't have a brie baker - wrap the brie/preserve combination tightly in a refrig. crescent roll dough (sealing all edges) and bake per instructions.
If you are looking for a brie baker, you can find them at Amazon, or I found a great source at this URL; http://www.emersoncreekpottery.com/ceramic-brie-bakers.shtml
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