Easy Fall Appetizer | Brie Stuffed Fig Flowers

Appetizers.

Aren't they just the best part of the meal? Ok, maybe not for you dessert lovers, but for those of us who are more salty than sweet, apps can be the height of decadence!

Made a little more challenging since I've gone gluten-free, I'm always thrilled to bits when I find one that is a) easy b) delicious c) seasonal d) full of umami, and e) allergy-friendly. This is just one such treat. Originally inspired by a girl who shared her version in a hygge-cultivation group that I'm a part of, I'm sharing my own take with you below today.

Perfect for a snack, as a part of a charcuterie board (which is often on our dinner menu), or just as a traditional appetizer, this can be modified with different hams (serrano, smoked...), cheeses (gorgonzola, smoked gouda...), balsamics (flavored, or not...my fav. is a cinnamon pear infusion!), and figs (mission, turkish, yellow...). Sky's the limit! 

Brie Stuffed Fig Flowers

This is really so easy, it doesn't need a recipe. :-) But here's the 411:

• Fresh Figs
• Brie (or cheese of choice) cut into 1/2" cubes corresponding to the number of figs you are using
• Prosciutto (or very thinly sliced ham of choice) - each large slice cut in half
• Good quality balsamic vinegar, reduction, or flavored balsamic infusion

Wash figs, slice off stems, and cut a + from the top to the middle of the fruit

Wrap each fig with a piece of ham - crimping as needed to form a "flower"

Place each flower in a mini muffin tin

Open the fig at the top of the +, and gently smoosh the cheese cube down the center

Bake in a 350 degree oven until the cheese is melted and the ham is lightly crisp. Cool for a few moments before removing from pan. Drizzle with balsamic, balsamic reduction, or balsamic infusion just before serving.

Enjoy!