recipe written and developed by Kristina Domitrovich photos by Lindsay Pace
In this appetizer, bacon jam lends savory depth to creamy brie, baked in soft puff pastry dough.
Brie Bakes with Bacon Jam
2 2-sheet packs frozen puff pastry dough
1 pound bacon
1 tablespoon butter
1 large yellow onion, diced
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 teaspoon cayenne pepper
1/4 cup brown sugar
1/2 cup water
2 tablespoons vinegar
8 ounces brie
Begin thawing puff pastry according to packaging. Cut the bacon into 1-inch pieces, then add to a large skillet over medium heat. Cook for about 10-15 minutes, stirring occasionally, until very crispy; pour bacon into a colander with a bowl beneath to catch the bacon grease.
Return the pan to heat, and let the bacon drain. Add 1 tablespoon of the bacon renderings and the butter to the pan, followed by the onion. Season with salt and cook, stirring occasionally, until translucent, about 7-10 minutes.
Return the bacon to the pan, and add the spices, sugar and water. Cook for another 5-10 minutes, or until the liquid has thickened slightly. Transfer to a food processor, add the vinegar and purée for about 30 seconds, or until smooth (note: puréeing is optional, but creates a finer, smoother, jam-like consistency); set aside.
Preheat the oven according to packaging. On a lightly floured surface, roll one sheet of puff pastry out at a time, until about 1/8-inch thick. Use a 3-inch cookie or biscuit cutter to stamp out puff pastry rounds. On a flat surface, poke each round a few times with a fork to prevent inconsistent rising. Repeat with the remaining sheet of puff pastry (refrigerate the poked rounds until ready to assemble and bake).
Chop the brie into 1/4-inch slices. Place the rounds in a mini muffin tin, and fill each with 4-5 cubes of brie, then top with 1/4-1/2 teaspoon of bacon jam. Bake for 13-15 minutes, or until brie is melted and the puff pastry is lightly golden. Repeat with remaining filling and puff pastry. Serve warm.