Ingredients
Scale
- For the Onion and Fig Jam:
- 10 cupssliced sweet onions
- 6figs, chopped
- 3 tbspbutter
- 4big sprigs thyme
- 1/2 cupwhite wine
- Balsamic reduction (quantity unspecified in the original ingredients)
- For the Crostini:
- 1skinny and long baguette, cut into¾inch thick slices on the bias
- Olive oil (quantity unspecified in the original ingredients)
- 2 tbspgarlic seasoning
- Parmesan cheese, sprinkled
- Rest of Ingredients:
- 2heads of garlic
- Olive oil for drizzling
- Salt for sprinkling
- 116oz round of brie
- 7–8pieces of prosciutto
- Thyme sprigs for garnish
Instructions
- Make the Onion and Fig Jam:
- In a large pan, combine sliced onions, chopped figs, 2 tbsp butter, and thyme sprigs. Cook over medium-low heat, stirring occasionally, until onions are caramelized and figs have broken down (about 15-20 minutes).
- Add another tablespoon of butter, balsamic reduction, and white wine. Continue to cook for another 5-10 minutes until the mixture becomes jammy. Remove from heat and cool. Can be stored in the fridge until ready to use.
- Make the Crostini:
- Preheat oven to 350°F. Brush baguette slices on both sides with a mix of olive oil and garlic seasoning. Place on a baking tray and bake until slightly browned, about 5-8 minutes per side. Remove and set aside.
- Prepare the Rest:
- Increase oven temperature to 400°F. Cut the top off each head of garlic, drizzle with olive oil, sprinkle with salt, wrap in foil, and roast in the oven until soft (about 30-35 minutes).
- In a skillet over medium heat, cook prosciutto until crisp but not brittle, about 1-2 minutes per side. Cut into crostini-sized pieces.
- Assemble the Crostini:
- Cut brie into long, thin strips, then into 2-inch pieces. Smear roasted garlic on each crostini slice, top with a piece of prosciutto, a slice of brie, and a generous tablespoon of onion and fig jam. Garnish with a thyme sprig.