Président Triple Crème Brie with Candied Bacon
Sweet, salty and savory join forces in this quick dish that’s sure to please the bacon lovers at your next occasion.
Prep Time5 min
Cook Time15 min
- 8 oz Président Triple Crème Brie Round
- 1 cup Bacon chopped
- 1/4 cup Mirin
- 1 tbsp Honey
- 1 tsp Soy Sauce
- Toasted Bread
- Cook the bacon evenly, immersed in its own fat, over medium-low heat for around 10 minutes, or until it’s crisp and browned. Remove the fat drippings.
- Add the honey, mirin and soy sauce, and cook for 3-5 minutes on low to medium heat.
- Serve on top of Triple Crème Brie at room temperature with toasted bread.
If you can’t get your hands on mirin, try substituting rice vinegar, dry sherry or dry white wine.
Chef Gavin Kaysen is executive chef and owner of Spoon and Stable Restaurant in Minneapolis, a 2015 James Beard Award Finalist for Best New Restaurant. Prior to opening Spoon and Stable, Chef Kaysen was chef de cuisine at Café Boulud in New York City, where he was the 2008 recipient of the James Beard Foundation’s coveted Rising Star Award. Under his leadership, the restaurant was also awarded a star by the prestigious Michelin Guide.Learn more about Gavin Kaysen