Baked Brie Bites with Figs and Prosciutto
Baked Brie Bites in phyllo cups with crispy prosciutto, fig jam, and a wedge of fresh fig. These elegant miniature brie cups are perfect for entertaining.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 24 baked Brie bites
- 8 ounces Brie
- 2 ounces prosciutto di parma
- 24 phyllo shells , defrosted
- 4 tablespoons fig jam , divided
- 3 large fresh figs
Preheat oven to 350 degrees F with rack in middle position. Line a baking sheet with parchment.
Cut rind from Brie and discard. Cut Brie into 24, 3/4-inch cubes. Stack prosciutto slices, roll, and slice into 1/4-inch thick ribbons.
Place phyllo shells on prepared baking sheet. Fill each shell with 1/2 teaspoon fig jam, spreading gently. Add one Brie cube to each shell and top with a few pieces of cut prosciutto.
Bake 8-10 minutes, until cheese is melted and prosciutto is crisp.
While the shells are baking, cut each fig into 8 pieces (cut fig in half, and then cut each half in half lengthwise and crosswise, creating 4 pieces per half).
Remove phyllo cups from the oven and top with a piece of fresh fig. Serve warm.
Ready-to-fill phyllo shells are available in most grocery store freezer cases, located by the phyllo sheets, pie crusts, and puff pastry. I buy them in trays of 12 to 15.
If fresh figs are out of season, omit, or top with dried figs that have been steeped in boiling water for 10-15 minutes. Drain figs from water, pat dry, and cut into bite-sized pieces.
Fully assemble the Brie Bites and store, covered, in the refrigerator for up to one day before baking as directed and serving.
Calories: 65kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 83mg | Potassium: 39mg | Sugar: 2g | Vitamin A: 65IU | Vitamin C: 0.3mg | Calcium: 21mg | Iron: 0.1mg