Brie and fig jam appetizers are worthy of being brought to a concert at the Hollywood Bowl. And if I’m being completely honest, I’d say they’re a bit addictive!
I’d like to introduce you to my latest love: fig jam topped brie on a cracker.
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Say what you will, but I’m smitten.
I don’t know what attracts me so: separately, I’m not that enamored of any one of the three, but together–oh my, what a combination!
If you recall, I do not eat fresh figs, but when I was given a box of them, I decided to turn them into some jars of lovely Orange Fig Jam, and did it in no time.
Last Saturday, I went to an oudoor symphony with my friend, Marie, and we brought a picnic. These Brie and Fig Jam Appetizers were the highlight of our meal; we just kept making them, and could not stop eating them! A little addictive? Possibly.
The next evening, they accompanied me with my friend, Julia, to the Hollywood Bowl, and yes, they were even “Bowl-worthy” (hey, you can’t just bring anything to picnic at the Hollywood Bowl).
If you are looking for love, I can almost guarantee you’re going to find it in these crispy little bites of heaven. I’m not saying any more. Just try them–you won’t be sorry.
Brie and Fig Jam Appetizers
Just place a piece of brie (make sure it’s good quality brie) on any cracker you like, or a piece of bread.
Then you’ll need some of that awesome fig jam…
to put on top of the brie, and that is all!
There’s just one problem, when you start making these–
it’s really hard not to eat them all.
Let’s just say I didn’t need a serving plate…
- 12 crackers, like water crackers, nothing with lots of strong flavors
- 12 slices of brie
- 3 teaspoons of fig jam
- Place a piece of brie on a cracker and top with about 1/4 tsp of jam.
Try another creamy cheese like Camembert, too.
Nutrition Information:Yield: 4 Serving Size: 3
Amount Per Serving: Calories: 373Total Fat: 27gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 85mgSodium: 644mgCarbohydrates: 14gFiber: 1gSugar: 4gProtein: 19g
Nutrition information is only estimated.
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