I don’t know many who can resist puff pastry-wrapped gooey brie with a little something sweet tucked inside. The only problem with this appetizer is that it’s a double wammy–rich buttery pastry, soft creamy cheese. With each bite you get a little dose of guilt along with your pleasure. (Have you seen recipes that suggest serving that bite on toast or bread? Whoa!)
But if you can take those same beloved flavors, thinly slice the brie, and bake it on a lean pizza crust, you remove the guilt from the pleasure. Serve that pizza with salad, and it’s a simple meatless meal.
If you’re in the mood, you can also drape a thin slice of prosciutto over the warm jam and runny brie as the pizza emerges from the oven, The salty pork balances out the jam’s sweetness and pulls the pizza together.
Enjoy Fig, Brie, and Walnut Pizza for dinner, but you can also cut it into triangles and serve it as an appetizer at your next gathering. It’s the new baked brie!
- 4 large (7-inch) naans or pocket-less pitas
- ¾ cup fig jam
- A generous 12 ounces Brie cheese, thin sliced
- ½ cup toasted walnuts, coarsely chopped
- 8 slices (about 4 ounces) thinly sliced prosciutto (optional)
- Adjust oven rack to lower-middle position and heat oven to 450 degrees.
- Spread each pita with 3 tablespoons fig jam. Top each with generous 3 ounces cheese and sprinkle with 2 tablespoons nuts. Place on a large baking sheet and bake until cheese melts and crust is golden brown and crisp, about 10 minutes.
- Remove pizzas from the oven, topping each with optional prosciutto; let stand a few minutes for prosciutto to warm. Serve, cutting each pizza into 8 triangles if being served as an appetizer.