This Warm Le Campagnier with Fig Jam, Candied Nuts and Crispy Prosciutto is one of those appetizers that feels quietly luxurious. It’s a creamy, melty cheese paired with sweet, salty, and crunchy toppings that hit every note just right. The Le Campagnier gently warms in the oven until soft and spoonable, creating the perfect base for fig jam, candied nuts, and shards of crispy prosciutto.
If you love baked brie style appetizers but want something just a little more special, Le Campagnier delivers. It has a delicate bloomy rind, a rich buttery interior, and melts beautifully without becoming oily.
Whether you’re hosting the holidays, a wine night, or pulling together a last minute appetizer that looks impressive without stress, this warm cheese dish never disappoints.
Serve it straight from the oven with crusty bread, crackers, or crisp apple slices and watch it disappear. This is the kind of appetizer people hover around.
Why you’ll love this recipe!
What ingredients do I need?
- Le Campagnier cheese: A soft, bloomy-rind cheese that melts evenly and becomes rich and creamy when warmed.
- Fig jam: Sweet and slightly earthy, balancing the richness of the cheese.
- Candied nuts (pecans recommended): Add crunch and sweetness.
- Prosciutto: Baked until crisp for a salty, savory contrast.
- Bread, crackers, or apples: Perfect for scooping and spreading.
What is Le Campaigner Cheese?
- Le Campagnier is a soft ripened, bloomy rind cheese made from cow’s milk. It’s often described as a rustic French style brie, with a creamy interior and a mild, buttery flavor that becomes richer as it warms.
- When baked, Le Campagnier softens beautifully and becomes luxuriously spreadable, making it ideal for warm cheese appetizers. It’s less sharp than some aged bries and melts more evenly than firmer wheels, which is why it works so well in this recipe.
- What if I can’t find it?
- If you can’t find Le Campagnier, these cheeses are excellent substitutes and behave similarly when warmed:
- Fromager d’Affinois
- Brie (classic and widely available)
- Camembert
- Double-cream brie
- Triple-cream brie (extra indulgent)
- Look for a soft, bloomy rind cheese that feels slightly springy and smells mild, not overly pungent.
- If you can’t find Le Campagnier, these cheeses are excellent substitutes and behave similarly when warmed:
Recipe Variations
- Spicy kick: Drizzle with hot honey
- Herby notes: Add fresh thyme or rosemary
- Finish with a drizzle of balsamic glaze
- Sprinkle with orange zest
- Nuts: Change up the candied nuts you use. Try almonds, walnuts, or use mixed candied nuts.
Pro Tips
- Lightly score the rind of the cheese to help it warm evenly throughout.
- I love this cheese fully melted, but reduce cooking time a little if you just want it slightly melted and not collapsed.
- Let prosciutto cool fully for maximum crunch.
- Serve straight from the oven for best texture.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Fig jam: Apricot jam, cherry preserves, or honey
- Candied pecans: Candied walnuts or almonds
- Prosciutto: Crispy pancetta or bacon
- Crackers: Crostini, baguette slices, or apple wedges
Dietary Substitutions
- Vegetarian: Omit prosciutto and add extra nuts or fresh herbs
- Gluten free: Serve with gluten free crackers or fruit
- Lower sugar: Use fresh figs or a light honey drizzle
- Nut free: Substitute the nuts with candied pumpkin seeds.
Leftovers and Storage
- This is best enjoyed fresh while the cheese is soft and melty. However, if you do have leftovers, cover the dish tightly or transfer to an airtight container and refrigerate for up to 2 days.
- To reheat, place the cheese in an oven safe dish and warm in a 325°F oven for 8–12 minutes, or until just heated through and creamy again. Avoid overheating, as the cheese can become oily. Then add fresh toppings if desired before serving for the best texture and flavor.
But, I Still Have A Few Questions…
Can I use regular brie instead of Le Campagnier?
Yes. Brie is the closest and easiest substitute. Camembert, double cream brie, or triple cream brie also work very well and melt similarly.
Can I eat the rind?
Yes. The bloomy rind is completely edible and softens as the cheese warms.
Can I make this ahead of time?
You can prep all the toppings ahead of time, but the cheese should be baked just before serving for the best texture and presentation.
Can I reheat warm brie?
Yes, gently. Reheat in a 325°F oven just until warmed through. Avoid overheating, as the cheese can become oily.
What should I serve with this appetizer?
Crackers, crostini, baguette slices, apple wedges, pears, or even pretzel thins all pair beautifully.
Can I double or triple this recipe for a party?
Absolutely. Bake multiple wheels in separate dishes or space them out on a sheet pan so they warm evenly.
Can I make this vegetarian?
Yes. Simply omit the prosciutto and add extra candied nuts, fresh herbs, or a drizzle of honey.
Can I make the candied pecans?
If you can’t find candied pecans at the store, this quick stovetop method works beautifully. Add pecans, a little brown sugar, maple syrup or honey, and a pinch of salt to a nonstick skillet. Cook over medium heat, stirring constantly, until the nuts are glossy and the sugar has melted and coated them evenly, about 4–6 minutes. Spread onto parchment paper and let cool completely before chopping. They’ll crisp up as they cool.
How do I make the crispy prosciutto?
Preheat the oven to 375°F and line a baking sheet with parchment paper. Lay prosciutto slices flat in a single layer. Bake for 8–12 minutes, depending on thickness, until crisp and deep pink. Let cool completely, prosciutto crisps further as it cools, then crumble or break into shards.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Warm Le Campaigner with Fig and Prosciutto
Ingredients
- ¼ wheel Le Campagnier or similar bloomy-rind cheese, top lightly scored
- ¼ cup fig jam divided
- Candied nuts pecans recommended, roughly chopped
- 4 slices prosciutto cooked until crispy
- Bread crackers, toast points, or apple slices for serving
Instructions
Make the Crispy Prosciutto
- Preheat the oven to 375°F.
- Line a baking sheet with parchment paper.
- Lay the prosciutto slices flat, leaving space between each.
- Bake for 8–12 minutes, depending on thickness, until deep pink and crisp.
- Let cool completely — it will crisp further as it cools.
- Crumble or break into shards and set aside.
- Tip: If the edges begin to brown quickly, pull them early. Prosciutto can burn fast.
Warm the Le Campagnier
- Preheat oven to 350°F.
- Place the scored quarter-wheel of Le Campagnier into a small baking dish (with parchment paper if you plan to move it to a different plate), spread the top with half of the fig jam and then loosely cover.
- Bake for 15 minutes, or until warmed through and very melty. (if you want it oozing, you can add another few minutes to the bake time–which is exactly how I like it).
- Remove from the oven. Top with remaining fig jam, chopped nuts, and crispy prosciutto.
- Serve immediately with breads, crackers, crostini, apple slices, or your favorite dippers.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.