Slow-Cooker Baked Brie with Figs, Walnuts, and Herbs

Why This Recipe Works

Baked Brie is a party favorite, but all too often it winds up a congealed mess as it cools instead of the warm, dippable concoction that everyone finds so irresistible. Enter the slow cooker, where making it is supereasy plus you can serve it right out of the slow cooker or out of a warm soufflé dish—ensuring that it will stay appealing longer. For an elegant take on the classic, we decided to pair the Brie with earthy dried figs and toasted chopped walnuts. For sweet and creamy flavor in every bite, we first trimmed off the rind (which doesn't melt that well) and cut the cheese into cubes. Slicing the figs in half allowed for better distribution of fruit without the pieces getting lost in the cheese. The addition of thyme provided a little earthiness that complemented both the cheese and the fruit. The result? Our fig-herb mixture was evenly distributed throughout the dish, not just spooned on top. A drizzle of honey and some minced chives before serving reinforced the sweet-savory flavor profile, while toasted walnuts added a subtle smoky crunch.