Sweet and savory onion and fig jam with creamy brie, crispy prosciutto and roasted garlic on top of buttery toasted crostini makes an impressive appetizer that’s just as easy to make for 20 as it is for 50.
These crostini look seriously impressive. Like they were made by a proper chef. Only they weren’t. We made them. And YOU can make them too. Easily. And totally impress the heck out of your guests.
They are O.M.G. delicious!
Roasted garlic is spread of the bottom of a buttery crostini topped with a crispy piece of salty prosciutto. The creamy brie is next with the sweet and tangy onion and fig jam with wine and thyme on top.
Tools You Need
You don’t need many tools to make this recipe. You may already have them on hand:
- a good skillet: one with higher sides and lots of space to spread out the onions is best. We love a large cast iron skillet or a stainless steel skillet.
- a good serrated knife: a good serrated knife makes all the difference in the kitchen! Debbie and I have a Wusthof Classic IKON serrated knife and we love it so much!
- a good chef knife: again, a good knife makes all the difference. I have a WÜSTHOF Classic IKON chef knife as well and it is my fav kitchen tool! A sharp knife is a cooks best friend…
- culinary basting & pastry brush: for brushing your crostini to be with butter, oil and herbs. Debbie and I have these silicone brushes, but a regular brush will work also.
Other than a spatula, that’s all you will need.
How to Make the Onion and Fig Jam
The onion and fig jam is the start of this appetizer and it’s so easy to make, it just takes a little while to cook down and become all nice and jammy.
- Add the onions, figs, herbs and some oil and butter to a large pan.
- Cook till the onions and figs break down.
- Add the second bit of butter, balsamic reduction, and wine.
- Cook until the mixture gets nice and jammy.
- Remove from heat and cool.
See the recipe below for more details!
We love this fig jam because it can easily be made ahead of time and stored in the fridge until you are ready to use it.
Use fresh figs if you have them but you can also use dried ones as long as you get the ones that aren’t all shriveled up. They need to be at least soft.
Other Uses for this Delicious Jam
- On these crostini!
- A condiment for a cheese board.
- Eat it on a piece of sliced fresh bread. mmmmm!
- Crackers and cheese
- Use it as a sauce for meat. While the meat is baking or after just on top.
- Add it to a homemade salad dressing
This onion jam would also make a wonderful gift! You could fill little jars and give it away over the holidays.
How awesome would you be if you made extra jam, filled a few jars, made this appetizer for a dinner party and then sent your guests home with a small jar of their own!
Make the Crostini
This crostini recipe is super simple to make at home!
- Slice your loaf of bread up.
- Mix the garlic seasoning with the oil, and brush a little on both sides of the bread.
- Place on a baking tray and bake in the oven till they brown a little. About 5 – 8 mins.
- Flip them over and cook till they are browned on the other side as well. About 3 – 5 mins. Set aside.
Just make sure to keep your eyes on them while they are in the oven. You don’t want these crostini extra crispy. With this appetizer recipe, the crostini are best when they are lightly toasted.
Tips to Make this Appetizer for a Party
The great thing about these little appies, taste and looks aside, is that they are very scale-able. It’s just as easy to make 50 or even 100 of these as it is to make 20. It just takes a tiny bit more time to assemble larger amounts. Here are a few tips:
- Make everything ahead: They are a great option for a more upscale dinner party because they look fantastic, but you can prepare EVERYTHING before hand and then just assemble 15 mins before you want to serve them.
- Make sure your cheese is cold to slice: The only thing we would recommend doing right before you serve them is cutting the cheese slices (throw your brie in the freezer for 10 mins before you cut it to make the slicing even easier).
- Always make extra: When we make these, we like to double the amount of crostinis, the garlic, the crispy prosciutto and have an extra round of brie in the fridge just in case you need to make more in a hurry. It hardly takes any more effort to roast extra garlic, crisp up a few extra slices of prosciutto, and toasts another baguette.
Everything keeps well in the fridge and the crostinis keep well for a few days if you store them in an airtight container or ziplock bag.
Frequently Asked Questions
Do you peel figs before cooking?
The skin of figs is edible so you don’t have to peel them. If you find you don’t like the texture, then feel free to peel with a peeler.
How long does fig jam last?
This onion and fig jam will last for 2 months in the fridge, but you can also freeze it and it will last for 6 months. Just make sure you store it in an airtight container.
You can can it in a water bath if you want too and then it will last 2 years.
What kind of onions to use for jam?
You can use any kind of onions, but sweet onions make the best jam and caramelize the easiest. Walla walla, Kelsea, or Alisa Craig onions are a great choice.
Are crostini supposed to be hard?
You don’t want them too hard. You want them to be crispy on the outside and tender on the inside. Make sure to keep your eyes on them when they are in the oven. They can overbake quick.
What is the rule of thumb for adding crostini toppings?
Only add your toppings right before serving. Otherwise your crostini can get soggy. Nobody likes soggy bread.
Other Party Appetizer Recipes You May Like
- puff pastry tartlets with pear and prosciutto
- hot onion dip
- bacon wrapped potatoes with cheese dip
- the perfect cheese board
- whiskey beef sliders
- peach and prosciutto puff pastry tart – one of our readers fav!
Kevin and I are planning a Christmas party in December to celebrate the season. We’re inviting all our family and friends and this appetizer is firmly on the menu!
Are you planning any holiday parties this season?
If you’ve tried this crostini recipe with onion and fig jam, we would love it if you could rate the recipe by clicking on the stars in the recipe card and let us know how it turned out in the comments below. We love hearing from you!
We also love to see your creations! Tag @Cookswithcocktails if you post a picture of this recipe on INSTAGRAM
Crostini with Onion & Fig Jam, Roasted Garlic, Brie & Prosciutto
ONION AND FIG JAM
FOR THE CROSTINI
- 1 skinny and long baguette , cut into ¾ inch thick slices on the bias
- ½ cup olive oil
- 2 tbsp garlic plus (or other garlic seasoning for garlic bread)
- sprinkle of parmesan cheese on each crostini
- drizzle of olive oil
MAKE THE ONION AND FIG JAM
- Add all the sliced onions, figs, butter, olive oil, and thyme sprigs to a large pan. Heat to medium-low and cook, stirring every few mins, until the onions caramelize and the figs break down. This will take 15 – 20 mins or so. Then add the second bit of butter, balsamic reduction, and wine. Stir well. Cook for another 5 – 10 mins until the mixture breaks down even more and gets nice and jammy. Remove from heat and cool. Set aside or store in the fridge until you are ready to use it.
MAKE THE CROSTINI
- Heat your oven to 350 degrees. Slice your loaf of bread up. Mix the garlic seasoning with the oil, and brush a little on both sides of the bread. Place on a baking tray and bake in the oven till they brown a little. About 5 – 8 mins. Flip them over and cook till they are browned on the other side as well. About 3 – 5 mins. Set aside.
GET THE REST READY
- While the onion and fig jam is cooking and you”re making your crostinis, roast the garlic. Turn the oven on to 400 F. Cut the top off of each of the heads of garlic and place each one on a square of tin foil. Drizzle with olive oil and sprinkle with salt. Wrap each one up in the foil and place in the oven on a rack. Roast for 30 – 35 mins until they feel soft. Pull them out and let them cool.
- Crisp up your prosciutto. Heat a large skillet to medium heat. Place the strips of prosciutto in and cook for a min or two on each side. They will crisp up quick and you don’t want them so crispy that they will crumble. Remove from the heat and cut into crositini size pieces. Set aside.
PUT THE CROSTINI TOGETHER
- First cut up the brie in long skinny strips. Then into 2 inch pieces or so.
- Take a crostini and a clove of roasted garlic and smear the garlic on the crostini. Next put on a piece of crispy prosciutto, followed by a slice of brie and top all of that with a generous tablespoon of the onion and fig jam. Garnish with a sprig of thyme.