Pan Seared Brie with Bacon, Date & Cherry Topping

Even a tailgating party can kick it up a notch with the addition of some unusual warm, savory cheese spreads. This dish is adaptable from oven to stove to grill. You can make topping the day before and heat on a grill while you sear the Brie. The secret is medium heat and have patience with while the Brie heats. Dont rush it.

Pan Seared Brie with Bacon, Date and Cherry topping

Ingredients

• 4 to 5 slices of thick-cut bacon chopped (more is fine too)

• 1 -7 ounce round of brie

• 5 dried dates roughly chopped 

• 1/2 to 1/4 cup of rough chopped dried cherries

• 1/4 teaspoon red pepper flakes (optional)

• 1/4 teaspoon of herbs de Provence

• Zest of one orange

• Juice half the orange (reserve the rest of the juice if needed)*

• 1 teaspoon of Date syrup or honey

• Salt and pepper to taste

  • you can add in addition or as a substitute for the orange juice, 1-2 Tbsp of fig preserves. I did it that way in my TikTok version. It will make it looser but also give it a deeper flavor.

• Optional:

  • Apple cider vinegar or balsamic vinegar if needed

  • Bourbon Vanilla Syrup

  • Roasted Almonds or Pistachios

Preparation:

1. Render off diced bacon, placing crisp bacon pieces aside

2. Pour off the bacon grease and save for later.

3. In the same pan the bacon was cooked in, add the dates cherries, red pepper flakes, Date syrup, herbs de Provence and simmer on med-low heat.

4. Stirring frequently.

5. Add the juice of half an orange and simmer

6. Once the dry fruit has softened significantly and begun to resemble more of a chutney, add the orange zest.  

7. Add back the chopped bacon

8. Add salt and pepper to taste

9. Taste. If it needs more brightness, add more orange juice or apple cider vinegar

10. Continue to simmer until soft and jam-like. Then set aside off the heat

    Next:

11. Using a heavy pan, preheat slowly on medium while you prep the wheel of Brie

12. Make cross hatch cuts halfway through in-depth

13. Add the bacon grease and supplement with olive oil to the equivalent of 2 tablespoons to the heating pan. 

14. Heat until you see a shimmer

15. Add the Brie, cut side down for 3 min Do NOT Touch. 

16. After 3 min check to see if the bottom has begun to brown, gently flip over. 

17. Top with some of the liquid and dried bacon/fruit mixture and let cook for 2 more mins. 

18. Remove and plate. 

19. Spooning over the rest of the chutney or spoon the topping around the Brie

20. Serve with toast or flatbreads

For crunch; top with minced scallions or sweetness add an a drizzle of date syrup or honey. Other options include adding toasted almonds or pistachios on top.

HINT: leftovers make a great grilled cheese sandwich the next day.