Creamy, gooey, slightly sweet and irresistibly savory — Honey, Fig & Prosciutto Baked Brie is one of those appetizer recipes that looks fancy but comes together in minutes. With a flaky puff pastry wrapper, melting Brie, jammy figs, a drizzle of honey and delicate ribbons of prosciutto, every bite hits a perfect balance of textures and flavors. Fun fact: baked Brie has been a party favorite for centuries, often appearing at holiday tables as an effortless crowd-pleaser. If you love quick entertaining recipes, you’ll find this one a go-to.
This recipe is special because it feels indulgent without requiring hours in the kitchen. It’s simple to prepare, family-friendly, and perfect for last-minute guests. If you enjoy bite-sized cheese bites like baked broccoli cheese balls, try pairing this with simple finger foods or check out Baked Broccoli Cheese Balls for another crowd-pleasing starter. Get ready to impress with minimal fuss!
What is Honey, Fig & Prosciutto Baked Brie?
What’s in a name? Honey, Fig & Prosciutto Baked Brie tells you everything you need to know: gooey Brie surrounded by puff pastry, sweet figs and honey, with savory prosciutto adding a salty lift. Curious about how such a simple combo got so famous? Think of it as the grown-up grilled cheese of appetizers — comforting, elegant, and a little bit naughty. Why call it that? Maybe someone once whispered, “the way to a man’s heart is through his stomach,” and wrapped the answer in pastry. Try it and you might agree!
Why You’ll Love This:
This recipe is irresistible for three big reasons:
- The main highlight: warm, molten Brie oozes out with fruity figs and sticky honey, while prosciutto adds a salty counterpoint. The contrast between creamy cheese and crisp pastry is pure bliss.
- Cost-saving benefits: buying one wheel of Brie and a few pantry ingredients is cheaper than many restaurant appetizers, and it stretches to feed a crowd.
- Flavorful toppings: fresh or dried figs plus a generous drizzle of honey create layers of sweet complexity that elevate the whole dish.
If you enjoy other easy baked cheese recipes, you might like the savory crunch of Oven Baked Zucchini and Cheese as a complementary offering. Go ahead — bake this for friends or family and watch it disappear.
How to Make:
Quick Overview
This recipe is delightfully simple: assemble the Brie and toppings on puff pastry, fold and seal, brush with egg, and bake until golden and melty. It takes about 10 minutes to prep and 25–30 minutes to bake. The standout is the creamy center that flows when you slice into the pastry.
Prep + cook time: about 35–40 minutes total
Ingredients
1 wheel of Brie cheese — room temperature
1 sheet puff pastry — thawed according to package instructions
3 tablespoons honey — plus extra for serving if desired
1/2 cup figs — chopped (fresh or rehydrated dried figs)
4 slices prosciutto — torn or thinly sliced
1 egg — beaten (for egg wash)
Salt and pepper to taste
Directions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Lightly flour your work surface and roll out the thawed puff pastry into a rectangle large enough to fully encase the Brie wheel.
- Place the Brie wheel in the center of the pastry. If you like, remove the top rind for a creamier exposure, but keeping it intact helps the cheese stay together.
- Season the Brie lightly with a pinch of salt and freshly ground black pepper. Scatter the chopped figs on top of the Brie, then arrange the torn prosciutto over the figs. Drizzle the 3 tablespoons of honey evenly over the toppings.
- Fold the pastry up and over the Brie, sealing the edges snugly. Pinch the seams or use a light water or beaten egg dab to help them stick. Trim any excess pastry and use decorative strips if desired.
- Place the wrapped Brie seam-side down on the prepared baking sheet. Brush the entire pastry surface with the beaten egg to ensure a shiny, golden finish.
- Bake in the preheated oven for 25–30 minutes, or until the pastry is puffed and deep golden brown. If the pastry browns too quickly, loosely tent with aluminum foil.
- Remove from the oven and let rest for 5–10 minutes so the cheese firms slightly; this makes slicing and serving neater. Serve warm with crackers, sliced baguette or fruit.
What to Serve With:
- Sliced baguette or assorted crackers for scooping the molten Brie
- Fresh pear or apple slices for a crisp, fruity contrast
- A simple green salad with a lemon vinaigrette to cut the richness
- A chutney or fig jam for extra fruity sweetness
- Sparkling wine, a light white like Sauvignon Blanc, or a dry rosé to complement the creamy, salty flavors
Top Tips for Perfecting:
- Use room-temperature Brie so it melts evenly; cold cheese can stay too firm.
- If you don’t have fresh figs, use dried figs soaked in warm water or a splash of port for 10 minutes to plump them.
- Keep an eye on the pastry in the oven; a quick tent with foil prevents over-browning.
- Substitute prosciutto with thinly sliced serrano ham or prosciutto cotto if needed. For a vegetarian version, swap prosciutto for toasted walnuts or roasted mushrooms.
- Don’t skip the egg wash — it creates that beautiful golden-brown finish that makes the dish inviting.
- Avoid overfilling the Brie; too many toppings can cause leaks and make the pastry soggy.
Storing and Reheating Tips:
Refrigeration: Store leftover baked Brie in an airtight container in the refrigerator for up to 2–3 days. The texture will change as the pastry softens.
Freezing: You can freeze an unbaked wrapped Brie for up to 1 month. Thaw overnight in the refrigerator and bake as directed. Avoid freezing after baking, as the pastry loses its crispness when thawed.
Reheating: Gently reheat leftovers in a 350°F (175°C) oven for 8–10 minutes to warm through and revive some crispness. Avoid microwaving, which makes the pastry soggy.
FAQs
Can I use frozen puff pastry?
Yes. Thaw it according to package instructions before rolling. Work quickly to keep it cold for best puff.
Can I prepare this ahead of time?
You can assemble the wrapped Brie and refrigerate for up to 6 hours before baking. Brush with egg wash just before baking for a better finish.
What if I don’t like prosciutto?
Substitute thinly sliced ham, smoked salmon for a luxe twist, or go vegetarian with toasted nuts or roasted vegetables.
Can I make mini baked Bries instead of one wheel?
Absolutely. Use small Brie rounds or Camembert and adjust baking time down to 12–18 minutes depending on size.
Is this safe for parties with kids?
Yes. It’s family-friendly and tends to be a hit with older kids who enjoy melted cheese. Supervise slicing and serving while it’s hot.
Conclusion
Honey, Fig & Prosciutto Baked Brie is an easy yet elegant appetizer that turns simple ingredients into a memorable dish. Its creamy center, sweet-tart figs and savory prosciutto make every bite special, and the quick prep means you can serve something impressive without stress. Give it a try at your next gathering — it’s guaranteed to be a conversation starter and a fast favorite. For more inspiration and variations on baked Brie, take a look at Prosciutto Wrapped Baked Brie in Pastry – Half Baked Harvest and Baked Brie in Puffed Pastry With Honey Bourbon Figs | Olive & Mango for creative takes and serving ideas.
Honey, Fig & Prosciutto Baked Brie
Equipment
- Baking Sheet
- Parchment Paper
- Rolling Pin
- Mixing Bowl
Ingredients
Ingredients
- 1 wheel Brie cheese room temperature
- 1 sheet puff pastry thawed according to package instructions
- 3 tablespoons honey plus extra for serving if desired
- 1/2 cup figs chopped (fresh or rehydrated dried figs)
- 4 slices prosciutto torn or thinly sliced
- 1 egg beaten for egg wash
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Lightly flour your work surface and roll out the thawed puff pastry into a rectangle large enough to fully encase the Brie wheel.
- Place the Brie wheel in the center of the pastry. If you like, remove the top rind for a creamier exposure, but keeping it intact helps the cheese stay together.
- Season the Brie lightly with a pinch of salt and freshly ground black pepper. Scatter the chopped figs on top of the Brie, then arrange the torn prosciutto over the figs. Drizzle the 3 tablespoons of honey evenly over the toppings.
- Fold the pastry up and over the Brie, sealing the edges snugly. Pinch the seams or use a light water or beaten egg dab to help them stick. Trim any excess pastry and use decorative strips if desired.
- Place the wrapped Brie seam-side down on the prepared baking sheet. Brush the entire pastry surface with the beaten egg to ensure a shiny, golden finish.
- Bake in the preheated oven for 25–30 minutes, or until the pastry is puffed and deep golden brown. If the pastry browns too quickly, loosely tent with aluminum foil.
- Remove from the oven and let rest for 5–10 minutes so the cheese firms slightly; this makes slicing and serving neater. Serve warm with crackers, sliced baguette or fruit.