Baked Brie in Phyllo with Bacon Jalapeño Jam
Ingredients
- 24 Phyllo cups found in the freezer section
- 8 oz brie cut into ½ inch cubes
- 1 recipe Bacon Jalapeño Port Jam (below)
- 3 tbsp parsley or chives minced
Bacon Jalepeño Port Jam
- 2 lbs bacon
- 1 1/2 cups chopped Vidalia onion
- 2 jalepeños seeded and diced
- 4 large garlic cloves minced, OR 3 tbsp garlic paste
- 1 cup brown sugar
- 1/4 cup sherry vinegar or red wine vinegar
- 2 tbsp balsamic vinegar
- 1/4 cup Messina Hof Papa Paulo Port
- 6 sprigs fresh thyme
- black pepper
Instructions
Cups
- Turn oven to 350 degrees.
- Place your phyllo cups on a sheet pan lined with parchment paper.
- Place one cube of brie in each phyllo cup.
- Bake for 7 minutes, or until brie is bubbly.
- Place one tsp. of bacon jalapeno port jam on top of melted brie
- Garnish with chopped parsley or chives.
- Serve warm or room temperature.
Bacon Jalepeño Port Jam
- Chop your bacon and cook until almost crisp, stirring it around often.
- Drain all but ½ tbsp or so of the bacon grease out.
- Add in the onions and sauté for about 5 minutes.
- Next, add in the jalapeño and garlic and sauté for 1-2 minutes, stirring the whole time.
- Add in brown sugar, vinegars and Papa Paulo Port. Stir and bring to a simmer over medium heat.
- Add in Thyme sprigs and pepper and continue simmering another few minutes, stirring often, being careful not to burn.
- Taste and adjust seasoning to your preference if necessary.
- Remove Thyme sprigs and allow the mixture to cool.
- You can then pulse the jam a few times in your food processor for a finer jam or leave it as is. Up to you.
- Once completely cool, store in airtight jars in your refrigerator for up to 3 weeks.
- Heat it up a bit to enjoy on whatever you like. If you need to after reheating adding a TBS or so of water if the jam is too thick.
