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Onion and Fig Jam
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4.63 from 24 votes

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. 
Course Appetizer
Cuisine Canadian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 30 crostinis
Calories 115kcal
Author Julie & Debbie



  • 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


  • 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


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



  • 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.


  • 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.


  • 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.


  • 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


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. 


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