Fall Appetizer – Fig Prosciutto Bites (Gluten Free)
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 12
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.
  • 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
  • arugula
  • balsamic glaze
  1. Preheat the oven to 500º.
  2. 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.
  3. Preheat the broiler to low.
  4. 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!
  5. 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.
Recipe by The Chronicles of Home at https://www.thechroniclesofhome.com/2018/10/fall-appetizer-fig-prosciutto-bites-gluten-free.html