Brie and Prosciutto Fig Bites
Sep 12, 2022, Updated Feb 28, 2023
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These 3 ingredient bites are the perfect combination of salty, sweet, and gooey rich cheesiness. If you want a quick, elegant appetizer this is a recipe you are going to want to save!
French Inspired Brie, Prosciutto, and Fig Bites
Sometimes when I am sitting at my home in Colorado and pining away for Europe I will remember this quick, easy, and absolutely delicious recipe that gives me that taste of Europe without the travel cost!
Even if you have never been to France you are sure to appreciate this simple recipe that brings all 3 ingredients to life in one memorable bite. It’s full of salty, savory, and lightly sweet flavor that we’re enjoying on our trip through Paris recently!
Prosciutto and brie can be found at any time of year at most grocery stores. The figs should be as fresh as you can get them. In the Mediterranean they grow up and down the branches of the fig trees and the bush-like trees are typically covered in them. Although they aren’t native, fig trees grow really well in the Southeast region of the United States and in California, too.
How to Make Brie and Prosciutto Fig Bites
To make this recipe, you’ll need:
- Figs – For this recipe I use fresh figs. You can often find them in nice grocery stores like Whole Foods or Sprouts or at a farmers market depending on where you live. If you are using figs out of season you can soak them in some sweet red wine and then pat them dry before using them. Figs have a wonderful sweetness which will contrast well with the other ingredients. See tips and tricks below for more information.
- Prosciutto – prosciutto is just the Italian word for ham. In the USA we know prosciutto as an uncooked dry-cured ham. It has a wonderful bacon-like flavor and salty taste that compliments the figs and cheese. It also helps hold everything together.
- Brie – this soft, mild, creamy cheese has a firm white rind. This cheese is very mild but is high in fat which will make every bite satisfyingly rich and add a smooth texture to these baked figs.
- Salt – salt is a must for every recipe. It will elevate the flavor of the fig. Prosciutto is very salty so use it more sparingly here. You can always add more to the finished bites.
Once you’ve gathered your ingredients, we will use the following method:
- Prep – Preheat the oven and line a baking sheet with parchment paper. If the parchment paper is moving around I like to spray some cooking spray on the baking sheet and then put the parchment paper on it. You will need to clean the pan but it makes the parchment paper not move around. Wash the figs in cold water and pat dry. Cut the tops off the figs then cut them in half top to bottom. Sprinkle the insides to the figs with a little salt, the prosciutto will salt the outside but the inside will need some to draw out its flavor. Slice the brie into thin pieces and sandwich the brie between two pieces of fig. Slice the prosciutto in half long-ways and wrap the brie and fig sandwich in prosciutto.
- Air fry or Bake – Place all the stuffed and wrapped figs on the parchment paper then bake for 8-10 minutes, or air fry 4-5 minutes until hot and bubbly or until the prosciutto is crispy and the brie is melted.
- Serve – When they come out of the oven you can drizzle some honey on them or sprinkle a little sea salt if you prefer. Enjoy!
Tips and Tricks to Perfect Brie and Prosciutto Bites:
Here are some tips, tricks, and frequently asked questions about this recipe to help you master it.
Remove the rind from the brie. Many people like the taste of the rind but it is chewy and harder than the rest of the cheese so if you don’t want that texture at play just remove the rind from each piece as you assemble them.
You can cook these in an airfryer. Just put the stuffed and assembled figs in the airfryer leaving a little space between them. Then set it to 400 degrees for 5 minutes or until they are at your desired crispness. See my choice of Air Fryer below.
Yes, but the flavor won’t be the same. You have to soak them in warm water until they are softened (usually 5-10 minutes if you use boiling water) and then pat them dry with paper towels. We need them to be soft since they are going to be cooked, if you don’t soak them they will be brittle when baked.
Dates are a great alternative to figs. If you are using dry dates (most come dry) you can soak them for a few minutes in hot water then pat dry and substitute them.
If you have any leftovers, wait until they are completely cooled and then store in an airtight container in the refrigerator for 3-4 days. You can lightly warm them in the microwave before eating them to soften the cheese.
Yes! This recipe works with bacon as well.
This recipe is also delicious with halloumi or chevre in place of brie.
What to Serve With Prosciutto Brie Figs
For a light, French-inspired meal, you can serve these figs with our Salade de Chèvre Chaud – a delicious butter lettuce salad with warm goat cheese croutons and spicy honey, as well as a French Onion Soup, or try your hand at our favorite Alsace Choucroute Garnie (Braised Pork Meat Pot)!
For more of our fruit based recipes, see our recent posts below:
Brie and Prosciutto Fig Bites Recipe
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- 4 oz brie, rind removed, cut into 1/2 inch chunks
- 6 fresh figs, halved
- 6 prosciutto slices
- 1/8 tsp sea salt
- Preheat oven to 400 degrees or Air Fryer to high.
- If baking, line a baking sheet with parchment paper and set aside.
- Set the halved figs out and sprinkle with the sea salt.
- Sandwich a piece of brie between each halved fig and wrap in prosciutto, use a toothpick to fasten the meat in place.
- Bake on the lined baking sheet for 8 - 10 minutes until cheese is melted.
- Alternatively, fry in an air fryer for 4-5 minutes.
- Top with a drizzle of honey is desired or another sprinkle of salt, enjoy!
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Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 155Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 39mgSodium 930mgCarbohydrates 10gFiber 1gSugar 8gProtein 12g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.