A fall appetizer recipe for fig prosciutto bites that is naturally gluten free. Perfectly crispy sweet potato rounds are topped with fig jam, thyme, gruyere cheese, prosciutto, and balsamic glaze. Perfectly sweet and salty.
Today marks another delicious round in the Tastes of Home recipe series, where I’ve teamed up with a group of blogger friends to share fall and holiday recipes with you. The series is organized by Kristen from Ella Claire, and I’ve really enjoyed coming up with (and, ahem, taste testing) fall themed recipes so far. A few weeks ago I shared a recipe for gluten free and keto friendly mini pumpkin cheesecakes. I’m trying to get to root of some health issues and followed the keto diet for a month (you can read all about that HERE) with really great results. I’ve now shifted to gluten free to see if my results are sustained. Today’s fall appetizer is naturally gluten free, no substitutes necessary, and oh boy is it delicious.
Sweet and salty is my most favorite flavor combination and this fig and prosciutto fall appetizer hits that mark perfectly. I used little sweet potato rounds as the base for these fig prosciutto bites and let me tell you – when sliced on the thin side and roasted at a high temperature, sweet potatoes become these caramelized, delectable, crispy on the outside and soft on the inside nuggets of deliciousness. Not quite a chip, but kinda sorta almost. I’d be happy eating them just like this.
But what if I topped those crispy, chewy little rounds with fig jam and some fresh thyme…
…and then sprinkled on some some perfectly nutty gruyere cheese and a pinch of salty prosciutto. Can you almost taste the salty sweet layers?
And then popped them under the broiler for just a minute or two so the cheese melts and the prosciutto gets a little crisp. And then topped them with a few leaves of prosciutto for some bright color and a peppery touch. And then just a drizzle of balsamic glaze over the tops… We’ve officially reached flavor explosion of the very best kind. I’m obsessed with these little guys and if you know me in real life and I’m coming to your house anytime soon and bringing a fall appetizer, I’ll just let you know now – I’ll be coming with these. I ate a whole plate of them for lunch a couple days ago and I wasn’t one bit sad about it.
These really are fall appetizer perfection for me – one bite wonders of sweet and salty goodness with a little extra “fall” worked in thanks to the sweet potato base. And, bonus, if you do happen to be gluten free, there’s that too. Looking for more fall recipe inspiration? Check out my recipes for pear and prosciutto crostini with walnut pesto (another sweet and salty wonder), roasted sweet potatoes and apples, and creamy curried cauliflower soup (Whole 30 and Paleo).
- Medium sweet potato, peeled and cut into ¼" thick rounds
- Olive oil
- Kosher salt
- 2 tbsp. fig jam
- 1 tbsp. fresh thyme
- 1 oz. gruyere cheese, shredded
- 2 slices prosciutto, cut into six pieces each
- balsamic glaze
- Preheat the oven to 500º.
- Line a baking sheet with foil (do not use parchment paper). Arrange the sweet potato rounds on the baking sheet. Drizzle each with a little olive oil and sprinkle with kosher salt to taste. Place in the oven for 10 minutes. Use tongs or a spatula to flip the sweet potato rounds then return to the oven for another 7 minutes until the edges are blackened. Remove and let cool until you can handle them.
- Preheat the broiler to low.
- Keeping the sweet potato rounds on the baking sheet, spread about ½ tsp. of fig jam on each one then sprinkle with thyme. Top each round with a little pile of gruyere cheese a piece of the prosciutto pinched into a mound. Place the baking sheet under the broiler (not too close) for 1 minute. If the cheese is melted and the prosciutto is starting to sizzle, remove them. If not, add 30 seconds at a time to the timer and watch carefully until they reach this point. Be careful - they go from just done to burnt FAST!
- Let them cool slightly then top each round with a few arugula leaves and drizzle with a bit of balsamic glaze. Fig prosciutto bites can be served warm or at room temperature.
Click the links below for more delicious fall appetizer ideas!
Spinach Artichoke + Green Chile Dip by Ella Claire | Baked Garlic Knots by Sweet C’s | Savory Pumpkin Hummus by Zevy Joy | Spiced Warm Brie by Boxwood Avenue | Sea Salt Dinner Rolls and Herb Butter by House 214 Design
Roasted Stuffed Figs by Town and Country Living | Cranberry Sweet Potato Rounds by Tidy Mom | Gluten Free Baked Brie by Taryn Whiteaker | Healthy Pumpkin Dip by Tidbits | Fig Prosciutto Sweet Potato Bites by The Chronicles of Home
Beet Bruschetta with Goat Cheese and Basil by My Sweet Savannah | Cheddar Bacon Beer Dip by Inspired by Charm | Pumpkin Sheet Pan Nachos by Farmhouse of Boone | Everything but the Bagel Bubble Bread by Nest of Posies | Garlic Smashed Potatoes by Julie Blanner
Olive Pecan Cheese Log by anderson + grant | Stuffed Peppers by Nesting with Grace | Chicken Cranberry Meatballs by Shabby Fu Fu | Chicken Pot Pie Bites by Nina Hendrick | Cranberry Almond Mini Cheese Ball Bites by Summer Adams