Fig, Sage & Brie Pinwheels

With Thanksgiving over, all the holiday parties are in full swing from now until January. And you’ve no doubt been invited to a few and asked to bring an appetizer. This is an easy to make crowd pleaser that can be assembled in a few minutes, given you have the right ingredients. My galley chef friend, Alyson, had made these for our Parade of Lights party last year onboard Night Town and promised to make them again for Galley Pirates. She came through on a beautiful Sunday afternoon daysail this fall. With gooey melted brie, sweet fig jam and earthy sage it’s the perfect sweet ‘n savory pop-in-the-mouth combo to eat under way.

These are the pinwheels Aly brought to the Parade of Lights party last year, using blackberry instead of fig. She has a knack for presentation — a true Galley Pirate.

Fig, Sage & Brie Pinwheels

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This can be made a day in advance and kept in the ice box for easy slicing.

8 oz soft brie (1 small wheel)
9-12 fresh sage leaves
1 pkg crescent dough
1/3 cup fig jam or preserves

Preheat your galley oven to 350º.  Line a baking sheet with nonstick foil. Place the crescent dough on top of the foil and smooth with your hands. 

Spread the dough with a thin layer of fig jam or preserves.Cut brie into 1/4 inch slices and place in rows on top of the jam (you won’t use the entire wheel so you’ll have plenty for snacking.) Lay sage leaves on top of the brie.

Starting at the short end, carefully roll up the crescent dough.

At this point it’s best to refrigerate or freeze the roll to make it easier for slicing. Today I didn’t get the dough cold enough for easy slicing but that only affects the look, not the taste.

Slice the roll into 1/2 inch slices with a sharp, non-serrated knife. Place on the non-stick foil-lined cookie sheet a couple inches apart.

Bake at 350º for 10-15 minutes until golden brown.

Allow to cool for 10 minutes then remove to a serving platter with a spatula.

Serve warm or cool. A great and easy treat to eat underway while you’re busy in the cockpit.

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