A creamy, sweet-savory dip layered with herby Boursin, rich fig jam, candied pecans, and crispy prosciutto that feels effortlessly elegant and completely crowd-pleasing.

This Warm Boursin Fig Dip is the kind of appetizer that makes everyone hover around the kitchen island before dinner even starts. It’s creamy, savory, lightly sweet, and full of texture. Basically the dream Girlsgiving (or Thanksgiving!) starter. The herby Boursin melts into this velvety base, then gets topped with a layer of rich fig jam for just the right amount of sweetness. But the real magic comes from the crunchy candied pecans and crispy prosciutto sprinkled over top. They bring that salty-sweet, crispy-chewy contrast that keeps every bite interesting.

It feels a little fancy, but it’s secretly so easy—and you can serve it warm and melty from the oven or just build it and bring it straight to the table. Pair with crackers or toasted baguette slices and watch it disappear immediately. A guaranteed crowd-favorite.

Here are the Ingredients for this Warm Boursin Fig Dip:

Herbs - Sage
Seasonings - Salt, Cinnamon
Pantry - Fig Jam, Pecans, Brown Sugar, Vanilla
Dairy - Boursin Cheese
Protein - Prosciutto

More Thanksgiving Side Dishes You’ll Love!

Yield 8

Author Casey Cheek

Prep time

15 Min

Cook time

15 Min

Total time

30 Min

Warm Boursin Fig Dip

A creamy, sweet-savory dip layered with herby Boursin, rich fig jam, candied pecans, and crispy prosciutto that feels effortlessly elegant and completely crowd-pleasing!

Ingredients

2 blocks of Boursin cheese
1/2 cup fig jam
1 cup candies pecans
4-6 slices prosciutto

Candied Pecans

1 cup pecans, chopped
1/4 cup brown sugar
1 tbsp water
1/2 tsp cinnamon
Pinch of salt
1/4 tsp vanilla
2 tbsp fresh sage, chopped fine

Instructions

Make the candied pecans by heating the brown sugar, water, cinnamon, salt, vanilla, and sage together on low in a pan until it becomes a sauce and starts to bubble. Add the pecans, mix, and set on a plate or tray. Spread them out to cool.
Heat the oven to 425 F. Form little nests with the prosciutto slices and bake them for 20 minutes until crispy. It’s air frying, air fry the prosciutto at 3:50 for five minutes, flipping halfway through. When cooled, crunch them up and mix with the pecans.
Assemble the dip by spreading the housing on the bottom of the baking tray. Then spread on the fig jam. Sprinkle the pecans and prosciutto over top.
If serving warm, bake at 350 F for 10-15 minutes or just serve as is. Crackers or baguette slices are definitely recommended!