Description
This Charcuterie Dip is a creamy base of whipped brie topped with warm fig jam, prosciutto and salami, chopped pecans, Kalamata olives and cornichons, and a drizzle of honey.
Ingredients
- 3 (8 ounce) wheels Triple Crème Brie, cold
- 3 tablespoons heavy cream
- 2 tablespoons fig jam
- 2 slices prosciutto, torn into pieces
- 4 small salami slices, diced
- 2 tablespoons sliced kalamata olives
- 2 tablespoons sliced cornichons
- 2 tablespoons diced dried apricots
- 2 tablespoons chopped candied pecans
- 2 tablespoon honey
- 1 tablespoon chopped fresh rosemary
- 2 rosemary sprigs, for garnishing
- Crackers or crostini, for dipping
Instructions
- Remove one wheel of brie from the refrigerator at a time and use a cheese slicer, or sharp knife, to cut off as much of the rind as possible.
- Cut the remaining brie wheel into chunks and let set at room temperature until completely softened, about 30 minutes.
- Add the room temperature brie chunks to a food processor and blend until combined, stopping the processor a few times to scrap the cheese from the sides. This will take about 2-4 minutes depending on the power of your food processor.
- Add the heavy cream and blend until super creamy and fluffy, about 1 minute. This will make about 2 cups of whipped brie.
- Spread the whipped brie onto a serving plate.
- Place the fig jam in a small microwave-safe bowl and heat for 10 seconds until just melty enough to drizzle. Drizzle and then swirl the warm fig jam over the brie.
- Sprinkle the prosciutto, salami, olives, cornichons, dried apricots, and pecans evenly over the fig jam.
- Drizzle the honey all over the brie and toppings. Sprinkle the chopped rosemary evenly over the dip.
- Garnish the middle of the dip with a few sprigs of fresh rosemary.
- Serve with crackers or crostini for dipping. Enjoy!