Brie Stuffed Figs with Prosciutto are the perfect bite of savory, salty and sweet. They’re perfect for a charcuterie board or for a first course.
This recipe may seem a little out of the ordinary for me, but I’ve been finding that stepping outside my usual can be good at times. And I never get tired of finding something new, or realizing I have an affinity for something I normally don’t keep around.
It is getting towards the end of fig season, and unfortunately here in Alabama we don’t get to purchase local figs because the ones grown here are too soft and moist to store for any length of time at all. I actually hadn’t tried fresh figs until just a few years ago, and I’m assuming it’s because of that very reason.
How unfortunate.
The only thing I knew of figs as a child was Fig Newtons.
Once I had a fresh fig, I started looking forward to fig season so I could buy some up before they all disappeared because what I found out is that they don’t last.
How To Make Brie Stuffed Figs with Prosciutto
This is a sweet/salty version I made last year with a charcuterie board and I fell in love with it. What you’ll need to make Prosciutto Stuffed Figs is just a few ingredients:
- Figs – We’re looking for the fresh figs here, NOT dried figs.
- Prosciutto – Very thinly sliced, dry cured Italian ham. This will be the salty component.
- Brie cheese – This soft cow’s milk cheese was named after the French region from which it originated. I felt the Brie needed to be a little softer than it is already. I decided to whip it, like I did with feta cheese on my Watermelon and Jalapeño Bruschetta, and it worked perfectly. It’s very easy; I combined the Brie with cream cheese and used my food processor to get it to whipped consistency.
- Cream cheese – Regular full fat cream cheese; please for the love do not get low fat or fat free. This will be combined with Brie to be whipped, and we need the real deal.
- Pistachios – I like to buy pistachios still in the shell, they seem to be the most fresh.
- Puff pastry – You’ll find this in the dairy section near the refrigerated pie crust and pizza dough. Make sure to take this out of the freezer and put in the fridge the night before.
The first thing I do is go ahead and prepare the puff pastry. Roll it out and using a 3 inch cookie cutter, or any biscuit cutter about that size, cut out 8 rounds.
Next, using a cutter the next size down make an imprint inside each round but do not press all the way down. You’re making a small circle that you’ll be able to easily lift out after baking so the fig can be placed there sitting upright.
Those go in the oven until done.
After baking the puff pastry, it’s time to whip the cheeses. This is honestly super simple. Both the cream cheese and Brie go right in the food processor and pulse until it’s whipped. You may have to scrape the sides down a couple of times to make sure it’s all incorporated, but that’s about all it takes.
Time to wash and thoroughly dry the figs, then cut them open by slicing an “X” on the top using a sharp paring knife, cutting about halfway down the fig. You may have to go a bit deeper, depending on the size of the fig. Start by folding about 1/3 of a sheet of prosciutto and placing it right inside the fig.
As far as stuffing the figs with the whipped cheese, you can do like I did and use a very small spoon and gently fill in on top of the prosciutto.
Alternatively, you could fill a pastry bag with the cheese and pipe it in. I plan on doing this the next time, so I can compare the two.
The little “stands” you see the figs perching on is the puff pastry that I was referring to above. After baking, that indention makes it easier to lift out so the fig has a little place to sit upright no matter how uneven its little bottom is.
I rarely use edible flowers, and I do like them but every time I buy them they tend to die before I can really use them. These are actually dried edible flowers I found on Amazon, and I absolutely love them.
They’re just as colorful as they were before drying, and they last forever. They’re delicate little treasures for things that taste extraordinary.
The combination of tastes couldn’t be any better. To top them off, I crushed pistachios and sprinkled them over the top; that added the perfect little crunch.
Here’s your printable –
Brie Stuffed Figs with Prosciutto
Delicate figs stuffed with prosciutto, whipped Brie and pistachios,
Ingredients
- 8 figs, fresh
- 4 oz. Brie, rind removed, at room temperature
- 2 oz. cream cheese, at room temperature
- 3 oz. prosciutto
- 1 cup pistachios, crushed
- 1 sheet puff pastry, thawed
- *Optional - Edible flowers for garnishing.
Instructions
- Wash each fig and dry thoroughly and preheat oven to 400°.
- Roll puff pastry out, and cut out 8 circles with a 3" round cookie or biscuit cutter, then with the cutter one size down, lightly make an indention in the center without pressing all the way down (this will be the cut-out for the fig to sit into).
- Place each cut round on a sheet pan and bake 15-18 minutes, until lightly golden brown.
- To a food processor, add cream cheese and Brie. Pulse until whipped together.
- Using a paring knife, score each fig on the top, making an "x", opening the fig enough to stuff it.
- Using about 1/4 of a slice of prosciutto, fold over and gently place inside fig. Spoon or *pipe cheese on top.
- Continue with remaining figs,
- Sprinkle figs with pistachios.
Notes
*I used dried edible flowers.
*I spooned cheese into figs, but alternatively you could add the mixture to a pastry bag with a tip and pipe it into figs.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 237Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 29mgSodium: 473mgCarbohydrates: 16gFiber: 3gSugar: 10gProtein: 10g
The provided nutrition calculated may not always be accurate.
