PREV
Appetizers
Brie Bites with Prosciutto and Fig Jam
With all the best parts of a charcuterie board in one perfect bite, these little baked brie bites should definitely be on the guest list for your next party.
Baked brie is a classic appetizer for parties for a reason. It’s warm and gooey and feels super fancy even if it took you less than 30 minutes to make. My twist on this classic puts all the best parts of a charcuterie board into one perfect bite. They’re just as easy to eat as they are to make. With store-bought puff pastry, prosciutto, and fig jam, brie transforms into bite-sized crowd-pleasers that your guests won’t be able to stop eating or talking about.
Watch Me Make Brie Bites
Table of Contents
Why Baked Brie?
Ingredients and Substitutions
How to Make
Tips
Why Baked Brie?
Baked brie is a thing. It feels like you can’t go an entire holiday season of parties and festivities without someone making a baked brie appetizer. That’s because the people love it. And what’s not to love? It’s warm, gooey cheese, and wrapped in puff pastry that browns in the oven. We love a wow moment.
My version of a baked brie appetizer turns the classic wheel of brie into easy-to-eat bites that guests can enjoy while mingling with a drink in one hand. I assemble everything in a mini muffin tin with a cube of brie, a bit of fig jam, and a piece of prosciutto. You get salty, sweet, creamy, and toasted all in one perfect bite.
Ingredients and Substitutions
Brie
Brie is a soft cow’s milk cheese with a mild flavor and creamy texture. And yes, you can eat the rind. Brie is used in baked cheese appetizers because it gets nice and gooey when warmed. Authentic brie is made in France, with so many different kinds to choose from. Double and triple creme bries have added cream, making them more buttery and creamy in texture and taste. For this baked brie recipe, I used an 8 oz. wheel of double creme brie from Trader Joe’s. You could substitute Camembert, which has a similar texture, but a stronger funkiness than brie.
Fig Jam
Brie and fig are the perfect pairing. Fig jam is a thick spreadable preserve with tiny crunchy seeds and a sweet, fruity, earthy flavor that reminds me of the fruit leather I ate as a kid. You can find it at Trader Joe’s and most other grocery stores.
Prosciutto
Prosciutto is a thinly-sliced dry-cured ham that can be served raw or cooked. Its melt-in-the-mouth texture and savory saltiness is the perfect addition to brie and fig jam. For a substitute, you could use pancetta, but be sure to brown it first.
Puff Pastry
You can find frozen puff pastry in the freezer aisle, usually near other frozen doughs like pie crusts, or you might find it near frozen cakes, Cool Whip, and frozen fruit. Make sure to get puff pastry, not phyllo dough and thaw it overnight in the fridge before using (you don’t want it to be room temp when you roll it out).
Egg
Beating an egg and brushing it on the pastry gives it a beautiful golden color when baked, which will make your brie bites that much more appetizing. If you can’t eat eggs, brush on a little heavy cream instead.
Garnishes
I garnish my brie bites with fresh thyme leaves and Harmony Citrus Finishing Salt to lift the flavors and make them pop.
How to Make Brie Bites
Start by preheating your oven to 400ºF.
Step 1
Lightly flour a cutting board or your countertop and roll out the puff pastry into a 10×10-inch square. Cut the puff pastry into 24 equal squares.
Step 2
Assemble the brie bites: press each square of puff pastry into the well of a mini muffin tin. Add a tiny dollop of fig jam, a cube of Brie, and a piece of prosciutto.
Step 3
Brush the exposed pastry with egg wash.
Step 4
Bake until the pastry is golden and puffed. Let cool slightly, then sprinkle on fresh thyme leaves and flaky salt.
Tips for Making Brie Bites
- Assemble up to 1 day ahead: Fill the muffin tin with the ingredients, cover with plastic wrap, and refrigerate unbaked before the guests arrive.
- For the best texture, bake right before serving.
- Rewarm leftovers in the oven for 5 minutes at 300°F (if there are any left).
