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Cooks With Cocktails / Cook / Appetizers / Crostini with Onion & Fig Jam, Roasted Garlic, Brie & Prosciutto

Crostini with Onion & Fig Jam, Roasted Garlic, Brie & Prosciutto

LAST UPDATED: December 10, 2022 ~ FIRST PUBLISHED: October 25, 2016 ~ By Julie & Debbie

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Onion and Fig Jam
Onion and Fig Jam

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.

Onion and Fig Jam Crostinis

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.

  1. Add the onions, figs, herbs and some oil and butter to a large pan.
  2. Cook till the onions and figs break down.
  3. Add the second bit of butter, balsamic reduction, and wine.
  4. Cook until the mixture gets nice and jammy.
  5. 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.

Jam Tips:

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!

onion and fig jam in a mason jar

Make the Crostini

This crostini recipe is super simple to make at home!

  1. Slice your loaf of bread up.
  2. Mix the garlic seasoning with the oil, and brush a little on both sides of the bread.
  3. Place on a baking tray and bake in the oven till they brown a little. About 5 – 8 mins.
  4. 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.

Crostinis on a wooden board with all the toppings

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.

Onion and Fig Jam

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

Onion and Fig Jam

Crostini with Onion & Fig Jam, Roasted Garlic, Brie & Prosciutto

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. 
4.64 from 25 votes
Print Pin Rate
Course: Appetizer
Cuisine: Canadian
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 30 crostinis
Calories: 115kcal
Author: Julie & Debbie

Ingredients

ONION AND FIG JAM

  • 10 cups sliced sweet onions
  • 6 figs , chopped
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 4 big sprigs thyme
  • 1 tbsp butter
  • 3 tbsp balsamic reduction
  • 1/2 cup white wine

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

REST OF INGREDIENTS

  • 2 heads of garlic
  • 2 tbsp olive oil
  • sprinkle salt
  • 1 16oz round of brie
  • 7- 8 pieces of prosciutto
  • thyme sprigs for garnish

Instructions

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.
  • Serve

Notes

We like to double the amount of crostinis, garlic, prosciutto and have an extra round of brie in the fridge just in case you need to make more in a hurry.
This jam recipe makes more jam than you will need for 1 loaf of bread.  You will have enough jam to cover the crostinis you would get from 3 loaves of bread. 

Nutrition

Serving: 1crostini | Calories: 115kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 78mg | Potassium: 98mg | Fiber: 1g | Sugar: 4g | Vitamin A: 60IU | Vitamin C: 3.1mg | Calcium: 29mg | Iron: 0.5mg
Debbie & Julie Signature
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Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I recommend them and they are from companies I trust. There is no additional cost to you.

Meet Julie and Debbie

Hi There! That's Julie there on the left and Debbie on the right, busy women who love to entertain with great food and cocktails.

Our goal is to encourage our readers to cook often, to feel empowered by recipes that work, and to entertain more with our no-stress approach to cooking and entertaining ~ because sharing food leads to sharing life, strengthening families and building friendships. Read More…

« The Ultimate Potato Side Dish – Garlic Potatoes with Dill
Salmon Pasta Chowder – A One Pot Dinner Party Meal »

Comments

  1. Sandy says

    April 13, 2017 at 2:01 pm

    I have a question about the Onion and Fig jam portion of his recipe. Does it call for just 6 figs or should it be 6 cups of chopped figs? My figs are small brown figs, so 6 would not add much fig flavor.

    Reply
    • Julie & Debbie says

      April 17, 2017 at 7:54 am

      Hi Sandy, just 6 figs is good. You chop them up and add them and they melt in. However, if you dont think thats enough, just add some more 🙂 This recipe doesn’t have to be exact. I wouldn’t add 6 cups though!

      Reply
  2. Brenda says

    June 28, 2017 at 10:13 am

    The jam is AMAZING! I just made it for a wine tasting event. I can’t wait for my guest to try it.

    Reply
    • Julie & Debbie says

      July 6, 2017 at 5:50 pm

      Thank you Brenda!! We love it too 🙂 So good with wine…!

      Reply
  3. Lisa Alteri says

    June 29, 2017 at 8:01 am

    This recipe looks wonderful and I am considering making it for a party I am having for around 50 people. Maybe I missed it. You talk about how the recipe is as easy to make for 20 as it is for 50 or 100 but I don’t see where you give a yield for the recipe as written. About how many pieces does the recipe as written make? Does the onion and fig jam recipe make more than enough to cover one loaf of bread or is it just enough. Thank you.

    Reply
    • Julie & Debbie says

      July 6, 2017 at 5:57 pm

      Hi Lisa, you are right. Sorry about that! Ive added some notes to the recipe. This jam recipe makes enough for about 3 skinny baguettes turned into crostinis. For 50 people I would probably make at least 2 baguettes, but that depends on the other food that you have for your guests as well.

      Reply
  4. Tracey says

    September 2, 2017 at 8:40 pm

    Hi there! I can’t wait to try this recipe! Do you use dry figs or fresh figs? Thank you!

    Reply
    • Julie & Debbie says

      September 5, 2017 at 12:58 pm

      We used dried, but ones that were still moist. You could use either though. If we had fresh, we would have used them.

      Reply
  5. Alkinoi says

    September 26, 2017 at 3:56 am

    Hi there! I am salivating just reading this! I recently started making Marmelade and I was wondering whether I could preserve this one, (sterilize the jars and store them in the cupboard). Do you reckon it would spoil? Thank you!

    Reply
    • Julie & Debbie says

      September 29, 2017 at 5:01 pm

      I think you could. We haven’t tried it, but if you do it just like you would do any other kind of jam, it should work the same.

      Reply
    • PeggySue says

      December 11, 2021 at 12:19 pm

      Seems to me it’s not acidic enough to be canned in a water bath. Might be worth a go in the pressure canner.

      Reply
  6. Debbie says

    October 19, 2017 at 6:53 pm

    I made this for s bday party last week and it was amazing. Everyone loved it. Thank you for a great recipe.

    Reply
    • Julie & Debbie says

      October 20, 2017 at 6:49 am

      Yay! We really love hearing this. Thanks for letting us know 🙂 We’re so glad you loved it.

      Reply
  7. Deb says

    December 16, 2017 at 11:47 am

    This sounds amazing. Making it for Xmas eve cocktail party but I would like to make the onion fig jam ahead of time. Do you know how long this will keep in the refrigerator?

    Reply
    • Julie & Debbie says

      December 16, 2017 at 1:09 pm

      Good idea! That’s what we would do too 🙂 It will keep in the fridge for a couple weeks just fine. Let us know how they turn out!

      Reply
  8. Soha Khairat says

    April 25, 2018 at 2:51 pm

    Hi, I just read the recipe and I so excited to do it, but I have 2 question. First, what other options I can use rather than prosciutto? (because I don’t eat pork) Second, I already made fig Jam, can I add from it rather than using 6 Figs or I have to use them?

    Reply
    • Julie & Debbie says

      April 26, 2018 at 8:55 am

      Hi 🙂 First of all, ya! I would use the fig jam and just mix it with some caramelized onions, thyme, wine and balsamic. As for the prosciutto… you could try Bresaola which is a air dried curred beef. Or you could try some other smoked meat. Or just take it out all together, the crostinis with cheese and the jam will still taste great. Or maybe try turkey bacon…?? Let us know how they turn out!

      Reply
  9. Dina says

    December 20, 2018 at 12:20 pm

    How many large sweet onions would 10 cups be?

    Reply
    • Julie & Debbie says

      December 21, 2018 at 9:25 am

      It honestly depends on the size of your onions which is why we chose to measure in cups. I would think that if you got 6 – 7 onions you would be safe. Onions don’t go bad quick anyways so if you have extra just use them in your dinners next week 🙂

      Reply
  10. Theresa says

    August 7, 2019 at 5:44 am

    So excited to try this recipe-it looks amazing! Do you know if this jam can be preserved in jars? Thanks.

    Reply
    • Julie & Debbie says

      August 10, 2019 at 1:35 pm

      Please let us know what you think! And yes, I imagine that it could be preserved in jars. We havent tried it, but we have thought about it. If you try it, PLEASE let us know!

      Reply
  11. Sara says

    September 26, 2020 at 2:57 pm

    Would this recipe be able to be canned for long term storage?

    Reply
    • Julie & Debbie says

      October 13, 2020 at 8:16 am

      I do think you could, however we havent tried it. Yet 🙂 If you do, please let us know how it turns out.

      Reply
  12. Kathy says

    December 1, 2021 at 6:41 pm

    Loved this recipe. I had really small figs so I had to increase the figs to get the kind of color you had in your jam. I want to keep the jam for use at Christmas. Do you know it will freeze well?

    Reply
    • Julie & Debbie says

      December 20, 2021 at 3:31 pm

      Yes I think it should freeze ok actually. Though I haven’t tried it!

      Reply
  13. joe mattingly says

    April 27, 2022 at 10:57 am

    I want to make these for my wifes birthday, but she hates brie. What would be a good subsitute?

    Reply
    • Julie & Debbie says

      April 27, 2022 at 11:17 am

      You could use any other soft cheese like fresh mozzarella or burrata, camembert, or if she doesnt like any of those, you could use something more firm like gruyere, which would also be excellent. Let us know how it goes.

      Reply
  14. Alexis says

    October 14, 2022 at 5:04 pm

    This looks fantastic! Do you recommend serving with the bread and prosciutto still warm and the brie and jam both cold? Or letting everything come to room temperature? I’m also considering serving the whole thing hot, letting the brie melt a bit and topping with warm jam. Do you think that would work well, aside from possibly getting a little messy? Thanks!

    Reply
    • Julie & Debbie says

      October 26, 2022 at 1:44 pm

      Never tried it warm, but who doesnt love melted brie!

      Reply

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Hi There! That's Julie there on the left and Debbie on the right, busy women who love to entertain with great food and cocktails.

Our goal is to encourage our readers to cook often, to feel empowered by recipes that work, and to entertain more with our no-stress approach to cooking and entertaining ~ because sharing food leads to sharing life, strengthening families and building friendships. Read More…

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