Appetizers

Ciabatta Fig Brie Appetizer

May 1, 2015

CibettaFinishedI 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.

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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 Fig Brie Appetizer
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: Serves 6-8
 
Great easy appetizer. Love that it can be made ahead of time and baked later!
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Bake in a preheated 400 degree oven 8-10 minutes until cheese starts to bubble.
  4. Remove from oven, let sit 1 minute top with arugula. Slice into 1-2 inch pieces.
  5. Serve warm.

 

 

 

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