I love bringing appetizers to dinner parties. For me the best part of the evening is when the guests start arriving, everyone gathers in the kitchen, grabs a glass of wine while catching up on what’s happened since the last time we saw each other. I feel that appetizers bring people together, and when an appetizer is amazing, it sets the tone for the rest of the night.
Tonight, I used my Without Reservations cookbook (again) as a guide. I love Joey Altman’s approachable food it fits my food style completely. I used Chibatta bread and sliced it lengthwise, placed on a cookie sheet and brushed olive oil on the cut sides. My lessons, were to use a spreadable Brie, press the ingredients into the bread harder so they stay secure after cooking and not to forget the arugula!
This is also a great make ahead dish, assemble, cover with plastic wrap and refrigerate for up to 3 hours. Can easily be baked upon arrival and served hot.
Ciabatta Fig and Brie Appetizer
Ciabatta Bread
Olive Oil
1 medium red onion
Balsamic Vinegar
12 ounces Brie Cheese
thinly sliced prosciutto 8-12 slices
1 pint of fresh figs thinly sliced
handful or arugula washed and dried
Heat Olive Oil in a medium skillet and add onions, cook 5-10 min until cartelized. Add Balsamic Vinegar and continue cooki until almost dry, add thyme. Remove from heat and set aside.
Slice Ciabatta bread lengthwise, like a sandwich. Place cut side up on a baking sheet and spread half the cheese on slice. Top with onions, figs then prosciutto. Press down on toppings to secure to bread.
Bake in a preheated 400 degree oven 8-10 minutes until cheese starts to bubble.
remove from oven, let sit 1 minute top with arugula. Slice into 1-2 inch pieces.
serve warm.
- Ciabatta bread
- olive oil
- 1 medium red onion
- Balsamic Vinegar
- 12 ounces Brie Cheese
- thinly sliced prosciutto 8-12 slices
- 1 pint of fresh figs thinly sliced
- handful or arugula washed and dried
- Heat olive oil in a medium skillet and add onions, cook 5-10 min until carmelized. Add balsamic vinegar and continue cook until almost dry, add thyme. Remove from heat and set aside.
- Slice ciabatta bread lengthwise, like a sandwich. Place cut side up on a baking sheet and spread half the cheese on slice. Top with onions, figs then prosciutto. Press down on toppings to secure to bread.
- Bake in a preheated 400 degree oven 8-10 minutes until cheese starts to bubble.
- Remove from oven, let sit 1 minute top with arugula. Slice into 1-2 inch pieces.
- Serve warm.
