Bacon Jam Baked Président® Brie
Indulge in this elegant baked brie topped with a bold raspberry bacon onion jam this holiday season.
Prep Time10 min
Cook Time20 min
- 6 Slices Bacon cooked and chopped into 1/2” pieces
- 7 oz Caramelized onion jam
- 1/2 cup Raspberries fresh or frozen
- 1 tbsp Maple Syrup
- 1 tsp Balsamic Vinegar
- 3 tbsp Butter
- 1 Bread Bowl
- 1 tbsp Olive oil
- 1 Clove Garlic
- 1/2 tsp Parsley fresh chopped
- 1/2 tsp Rosemary fresh chopped
- 1/2 tsp Thyme fresh
- 8 oz Président Brie wheel unwrapped and the top sliced off.
- 1 tsp Honey
- Heat the oven to 375 degrees.
- In a skillet over medium heat, add the onion jam, bacon, raspberries, maple syrup and balsamic vinegar. Cook, stirring occasionally until most of the liquid has evaporated, about 3-5 minutes. Set aside.
- Heat a small saucepan over medium heat and add the butter, oil, and garlic. Heat, stirring occasionally until the garlic is fragrant, about 1 minute. Add the herbs and set aside.
- Slice the top off of the bread and place the brie on top of the bread bowl. Using a knife, follow the size of the brie to cut out a circle. Remove the bread from the bowl.
- Cut wedges all along the bread bowl edges but do not cut through the bottom.
- Tear all remaining bread pieces and drizzle with a little oil and salt, toss to coat and set aside.
- Using a pastry brush, spread the herb butter all over the inside of the bread bowl, reserve remaining for the end.
- Put the cheese into the bread hole, use a sharp knife to remove the rind from the top of the brie and then cover with the bacon jam. Set on a cookie sheet.
- Bake at 375 for 10 minutes. Throw the bread hunks on the cookie sheet and bake another 10 minutes or until the cheese is melty.
- Remove from the oven and brush the sides of the bread with remaining butter mixture.
- Drizzle with honey and any herbs as garnish if desired. Serve and instruct guests to pull apart to eat!