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 two nationally recognized restaurants, Spoon and Stable in Minneapolis and Bellecour in Wayzata, Minnesota. He’s earned many of the culinary industry’s top honors, most recently winning the prestigious James Beard Award for Best Chef Midwest in 2018. Chef Kaysen serves as Team USA’s Vice President for the Bocuse D’or, the world-renowned culinary competition, in which the team took victory in 2017. Prior to opening his restaurants, he was chef de cuisine at Café Boulud in New York City, where he was the 2008 recipient of the James Beard Rising Star Award, and helped the restaurant earn a star from the illustrious Michelin Guide. Chef Kaysen has brought his renowned expertise to his partnership with Président Cheese since 2015.Learn more about Gavin Kaysen