- 1 8-ounce (4 1/2-inch-diameter) firm Camembert cheese with rind
- 1 large egg, beaten to blend
- 1 cup fresh breadcrumbs made from crustless French bread
- 1 cup ruby Port
- 1 cup dried black Mission figs, halved lengthwise
- 1 tablespoon sugar
- 2 tablespoons (1/4 stick) butter
- 1/3 cup crumbled blue cheese
- Chopped fresh chives
- 1 French bread baguette, sliced into rounds, lightly toasted
- Brush Camembert on all sides with egg, then coat with breadcrumbs. Place on foil-lined plate and cover.
- Bring Port to simmer in heavy small saucepan over medium heat. Add figs; simmer until slightly softened, about 5 minutes. Using slotted spoon, transfer figs to small bowl. Add sugar to Port in pan; boil until reduced to thick syrup, stirring occasionally, about 5 minutes. Pour syrup over figs. (Cheese and figs can be prepared 3 hours ahead. Refrigerate cheese. Let figs stand at room temperature.)
- Melt butter in heavy skillet over medium-high heat. Add Camembert and cook until breadcrumbs are brown and cheese is warm, about 2 minutes per side. Transfer to platter. Top with blue cheese, figs and syrup. Sprinkle with chives and surround with toasts.