If you need a simple and budget-friendly appetizer for your holiday table this season, these Parmesan cheese and fig jam appetizer bites are a great option.
Like my cranberry Brie bites and cheddar apricot jam bites, these use humble bread slices to make mini toast cups instead of puff pastry.
The result? A lighter, budget-friendly base that crisps beautifully in the oven and delicious appetizer bites that look elegant and totally party-worthy.
I love how the sharp, nutty Parmesan pairs with the sweet fig jam and how a drizzle of honey-thyme brings it all together. Served warm, these little bites are melty, crunchy, and perfect for the holidays – or anytime you need an impressive appetizer in minutes.
What You’ll Need
For this recipe, you’ll need just a few ingredients, some of which are pantry staples, and you’re ready to go:
- Bread slices (white for a more elegant look, although wholemeal bread will work just fine, too)
- Parmesan cheese (or any aged Italian hard cheese)
- Fig jam
- Honey and dried thyme to make a fragrant finishing drizzle
- Olive oil for brushing
How to Make These Parmesan and Fig Jam Appetizer Bites
First, prepare the toast cups:
Preheat your oven to 350°F and lightly oil a mini muffin pan with olive oil.
Using a sharp knife, trim the crusts off your bread slices, cutting as close to the edges as possible to avoid any waste. Then cut each bread into four squares.
Roll each piece flat using a rolling pin, working both lengthwise and widthwise to really flatten the slices. Then press each piece into the muffin pan to form little cups. Brush each cup lightly with olive oil.
Cut the Parmesan cheese into 1-inch cubes and place one cube inside each bread cup. Bake the cups for about 7-8 minutes, until the cheese begins to soften, then turn to broil/grill and bake for another few minutes until the bread edges turn golden brown.
While the cups are baking, stir together honey and thyme in a small bowl.
Remove the tray from the oven and top each bread cup with about 1/2 teaspoon of fig jam. Drizzle with the honey-thyme mixture and serve warm for the best flavor.
If you’re not ready to serve right after filling the cups, just pop the tray back in the oven to keep the bites warm until it’s time to serve.
Why You’ll Love This Recipe
- It’s easy to make and totally affordable: Made with simple pantry staples like bread and using just a few extra ingredients, this recipe is budget-friendly.
- Brings delicious flavors: The sweet fig jam and nutty Parmesan cheese balance each other perfectly, and the toast cups add just the right amount of crunch.
- It’s quick to put together: The whole recipe comes together in just under 20 minutes.
- The toast cups look really festive and elegant: The mini appetizer bites look very cute and are perfect for holiday parties, important events like anniversaries, or even fancier-than-usual wine-and-cheese nights.
- It’s very easy to customize: If you’re looking for more options, you can try swapping the fig jam for date or plum preserves, or trying rosemary instead of thyme in the topping.
Tips for Success
- Roll the bread very thin so it crisps evenly and holds its little cup shape.
- Use aged Parmesan or Grana Padano for the most flavor.
- Don’t overload the cups with jam – a small amount is perfect for balancing the flavors of the cheese without overpowering it.
- These appetizer bites are best when served warm, as the cheese hardens very fast. For the best texture and taste, keep the bites warm until it’s time to serve.
- Try different nut toppings: add chopped walnuts or pecans if you want a little extra crunch.
📌 Parmesan Cheese and Fig Jam Appetizer Bites (Recipe Card)
Ingredients (Makes 24 bites)
- 6 slices of bread (white or wholemeal toast)
- 5 oz Parmesan cheese (or any aged Italian-style cheese)
- Fig jam
- 1 tablespoon liquid honey (or melted)
- 1/2 teaspoon thyme, fresh or dried
- Olive oil for brushing
Equipment
- Mini muffin pan (or regular muffin pan)
- Rolling pin
- Small knife and cutting board
- Pastry brush
Instructions
- Preheat your oven to 350°F and give a mini muffin pan a light coating of olive oil.
- Trim off the crusts of all of your bread slices and cut each slice into four squares.
- Roll each piece flat with a rolling pin, working both lengthwise and widthwise to help the bread become thin and pliable.
- Press bread pieces into your muffin pan and shape them into little cups. Brush the insides with oil.
- Cut the Parmesan or any aged cheese you’re using into about 1-inch pieces, then place one cube of Parmesan into each bread cup.
- Bake for about 7-8 minutes until the cheese starts to soften, then broil/grill for another few minutes until the edges of the bread cups are golden.
- While the cups are baking, stir together honey and a sprinkle of dried or fresh thyme in a small bowl.
- Remove cups from the oven. Top each with about 1/2 teaspoon of fig jam and drizzle with the honey-thyme mixture.
- Serve warm. If you’re not ready to serve immediately after assembly, pop the tray back into the oven for a few minutes to warm them up again before serving.
