Marinated figs with brie

Recipe adapted from Donna Hay

6 figs, halved
1 cup mint leaves
1 tablespoon white balsamic or white wine vinegar
1 tablespoon olive oil
sea salt and cracked pepper
200g brie or camembert at room temperature
honey and crispy flatbread, to serve

Place figs, mint, vinegar, olive oil, salt and pepper in a bowl and toss to combine. Top the cheese with fig mixture, drizzel with honey and serve with flatbread.