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Preheat the oven to 400°F. Line a baking sheet with parchment paper and place the prosciutto in little nests on the baking sheet. Bake for 10-12 minutes or until prosciutto is crispy.
Remove from oven, cool and chop into pieces. Toss the fresh thyme in the prosciutto and set aside.
Reduce the oven to 325°F.
Slice the brie cheese into cubes. Placing it in the freezer makes it much easier to cut.
Line another baking sheet with parchment paper and set the phyllo shells on the baking sheet.
Place ~1 tsp. Of fig jam into each pastry shell.
Place a cube of the brie cheese on top.
Bake for 6-8 minutes or until cheese is melty.
Garnish the top of each brie bite with the prosciutto and thyme. Enjoy!