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Charcuterie Dip

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  • Author: The BakerMama
  • Prep Time: 15 minutes
  • Cheese Softening Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8+ servings

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

  1. 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.
  2. Cut the remaining brie wheel into chunks and let set at room temperature until completely softened, about 30 minutes.
  3. 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.
  4. Add the heavy cream and blend until super creamy and fluffy, about 1 minute. This will make about 2 cups of whipped brie.
  5. Spread the whipped brie onto a serving plate.
  6. 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.
  7. Sprinkle the prosciutto, salami, olives, cornichons, dried apricots, and pecans evenly over the fig jam.
  8. Drizzle the honey all over the brie and toppings. Sprinkle the chopped rosemary evenly over the dip.
  9. Garnish the middle of the dip with a few sprigs of fresh rosemary.
  10. Serve with crackers or crostini for dipping. Enjoy!