Among my friends I'm known as the pork master, because I love to cook just about every cut there is. These appetizers combine soft, mild Brie cheese with a sweet-sour bacon jam that has a touch of Sriracha sauce. —Rick Pascocello, New York, New York
Brie Appetizers with Bacon-Plum Jam
Ingredients
- 1 pound bacon strips, chopped
- 1 cup thinly sliced sweet onion
- 1 shallot, finely chopped
- 5 garlic cloves, minced
- 1 cup brewed coffee
- 1/2 cup water
- 1/4 cup cider vinegar
- 1/4 cup pitted dried plums (prunes), coarsely chopped
- 3 tablespoons brown sugar
- 1 tablespoon maple syrup
- 1 tablespoon Sriracha chili sauce
- 1/2 teaspoon pepper
- 30 slices Brie cheese (1/4 inch thick)
- 30 slices French bread baguette (1/4 inch thick), toasted
Directions
- In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels with a slotted spoon; drain skillet, reserving 1 tablespoon drippings.
- Add onion and shallot to drippings; cook and stir 5 minutes. Add garlic; cook 2 minutes longer. Stir in coffee, water, vinegar, dried plums, brown sugar, maple syrup, chili sauce and pepper. Bring to a boil. Stir in bacon. Reduce heat; simmer, uncovered, 1-1/4 to 1-1/2 hours or until liquid is syrupy, stirring occasionally. Remove from heat. Cool to room temperature.
- Transfer mixture to a food processor; pulse until jam reaches desired consistency. Place cheese slices on toasted baguette slices. Top each with 2 teaspoons jam.
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