Berry, Fig & Brie Toast

Enjoy this delicious hors d'oeuvre, compliments of Creative Cuisine's Chef Megan

Chef Megan Alig, Executive Chef of Creative Cuisine, is known by locals and national and international visitors alike for her creativity and diligent craft. The kitchen was not her plan, though; it was her new leaf. "I initially got into the culinary business 12 years ago," she shares, "after my oldest daughter passed away...I moved to Georgia with my three children...then put myself through college at 38." Chef Megan is intentional. She purposefully builds her crew from "good, honest people that are community-oriented." Rightly so, because working at Creative Cuisine is hard work. "We offer private chef services, private cooking lessons, in-house dinners, house parties, weddings and delivery. Each year, at the tournament, we do all of the event staffing for in-house needs." Chef Megan has won numerous awards and competitions and enjoys volunteering. Enjoy this delicious recipe, compliments of the chef.


1 whole wheat or multigrain baguette

1 wheel of brie

1 container of fresh figs

1 container of golden berries or berries of your choice

Balsamic glaze

  • 2 Cups balsamic vinegar
  • ½ Cup brown sugar
  • 2 Tbsp butter

Lemon thyme


Preheat oven to 400°. Slice wheat or whole grain baguette into 1/4-inch slices (about 24). Slice the brie into 1-inch pieces to fit on the bread. Roast the brie and the bread for 10 minutes. Once out of oven, slice figs in half, and place one half of a fig on each toast. Quarter the berries and place on top of the fig. Top with a drizzle of balsamic glaze. Add fresh lemon thyme to garnish. One baguette makes about 24 mini toasts.

Combine balsamic vinegar, brown sugar, and butter in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half (about 20 minutes). Glaze should coat the back of a spoon.

Contact Creative Cuisine by Chef Megan at 706-267-2876 or Chef Megan currently operates her kitchen in the Harrisburg community at 410 Eve Street, Augusta.

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