-Slice a croissant open
-(optional) Apply a thin scrape of vegemite to the inside of the bottom half
-On the bottom half, layer thin slices of Brie cheese and sliced figs
-If you don’t have fresh figs, you can use fig jam spread onto the top half of the croissant
-Place the top half of the croissant back on top and bake at 350 degrees for about 8 minutes, or until the Brie begins to melt
Serve warm, straight from the oven while the Brie is still gooey and soft. Have an extra napkin on hand and prepare yourself for the crispy shower of croissant crumbs…those crumbs may be the only evidence that this sandwich ever existed
