• 1 (400g) round brie cheese

Bacon Jam:

• 250 g Organic or Rustic Farm Pork duBreton bacon (1 pkg), diced
• 1 red onion, diced
• 1/4 cup packed brown sugar
• 1 tbsp balsamic vinegar
• 1 tbsp chopped thyme
• 1 tbsp soy sauce

Bacon Jam:

1. In large nonstick skillet over medium heat, cook bacon, stirring often until crisp.
2. Using slotted spoon, move bacon to paper towel-lined plate to drain.
3. Discard all but 1 tbsp of fat from pan. Add onion and cook, stirring often, until softened and browned, about 10-12 minutes.
4. Add sugar, vinegar, thyme and soy and continue to cook, stirring, until liquid reduces, about 3-5 minutes.
5. Stir bacon back into mixture. Continue to cook, stirring, until no liquid remains, about 1-2 more minutes.
6. Preheat oven to 350F (176F).
7. Place brie in cake pan, pie pan or brie baker. Bake until warmed in middle, about 10-15 minutes.
8. Top with Bacon Jam and serve with toasted sourdough, crackers or kettle chips.

Original recipe by Paul Lillakas.