Brie With Caramelized Onions, Prosciutto, And Fig Jam
As an Amazon Affilate, I earn commission on qualifying purchases.
Brie with caramelized onions, prosciutto, and fig jam is an easy-to-make appetizer that works well for all occasions, from dinner parties to game day parties!
If you recall my Obsession post from a couple of years ago, I fell in love with my neighbor’s homemade fig jam. I spent the entire book club figuring out what else to add to it.
I ended up with what I named the, “Obsession” panini, which was Brie with caramelized onions, prosciutto and fig jam, all in one melty, delicious ‘grilled cheese’ sandwich.
That same idea is in these brie with caramelized onion appetizer bites.
My neighbor gave me some of her homemade fig and citrus jam a few months ago. Although, now that I have a fig tree of my own, I can make my own Fig Jam. This is a super easy appetizer, just warm the brie so that it’s soft and melty, about 10 to 15 minutes, then top with warmed fig jam, thin slices of prosciutto, and caramelized onions. I love the combination of sweet and savory. Serve with fresh fruit, and crackers.
One medium onion, caramelized. Heat oven to 375 degrees F. On a baking sheet, heat brie for about 5 minutes. It should be soft, but not melted. Serve with fig jam, caramelized onions, prosciutto and crackers or fruit.
Warm Brie with Caramelized Onions and Fig Jam
Ingredients
- 12 ounces Brie
- 1 onion caramelized
- 4 ounces Prosciutto thinly sliced
- 1/4 cup fig jam
Instructions
- Heat oven to 350 degrees F. Wrap Brie cheese in foil.
- Place Brie in oven and bake for 5 minutes until soft and slightly melted and gooey.
- Place Brie on a serving platter and serve with thinly sliced prosciutto, caramelized onions, fig jam and toasted bread or crackers.
Looks like a great appetizer – just need to find some great fig jam. I’ll try making the jam next year when figs are in season where I live.
Jovina, I think you can find fig jam in more and more places these days! I know you can buy it on-line.
If you can find it where I live, most anyone should find. Especially this time of year.
STOP right there. I cannot even handle this appetizer.
So flipping delicious!!! Found it at Nibbles by Nic Munching Mondays — this seriously needs to be on my holiday menu! Or maybe I’ll just have it for lunch…
One of my favorites! It’s great in a panini too!
I just saw this photo on FB, and I want it RIGHT now! OMG. This is SO up my alley…I wish I had some brie to make this tonight! Thank you for adding my Fig Jam link, too! Very kind, Cynthia, and I appreciate it! But I still wish I could have some appetizer now!
Thanks Christina! You are welcome!
Thank you so much for this recipe!
What if I wrapped it all up in a puff pastry or crescent roll dough? Think that’d be fine?
Totally!
Thanks for the reply! I was thinking it’d be fine, so I’m going to try it tonight and let ya know how it turns out!
How did it turn out with crescent dough?
delicious! That’s my daughter’s favorite appetizer to make!
Oh my gosh girl! I just read your about page. Wow. You have a fun and fabulous bio! It’s funny that we were raised by mothers who were great cooks and rejected cream of whatever soups!!! And you worked and lived at the Orange?! We’ve stayed there multiple times, and when we were in London just for a 2 day layover we ate there. You mus have such good memories. Unlike you, I have zero training, and I understand your perspective, but after everything you’ve done, I think i’s fair for you to be called Chef Cynthia! Seriously, you couldn’t pay me enough to work in a restaurant kitchen. I love that you’ve lived your passion.
Lol! Thanks Mimi!