Baked Brie En Croute with Caramelized Onion and Bacon
Yum! I'm making this.
Now this is dangerous! This baked brie wrapped in puff pastry topped with crispy bacon and our Triple Ale Onion Spread is so good you just can't stop. To be honest, I ate way too much of this delectable gooey cheese oozing masterpiece.... Make sure your house if full of family and friends when you serve this up because there is plenty to go around!
Baked Brie En Croute with Caramelized Onion Spread and Bacon
1 Medium Brie Cheese Wheel (8 oz cheese wheel)
1/3 Cup Wozz! Triple Ale Onion Savory Spread
2 Rashes Thick Cut Bacon
1 Sheet Puff Pastry Thawed (I used Pepperidge Farm)
1 Egg beaten with 1 Tbs Water
Chopped Fresh Rosemary Sprig (1/2 for pastry, 1/2 for topping)
Preheat Oven to 425 degrees
Place bacon on baking sheet lined with parchment paper and bake for 15-20 minutes. Remove and drain on paper towel. Cut into 1/2 inch pieces and set aside.
Turn oven temperature down to 400 degrees F
On a board lightly dusted in flour, roll out thawed puff pastry into 12 inch square. Place 9 inch plate onto pastry and cut out circle.
Spread a thin layer of Triple Ale Onion Spread onto pastry center along with the chopped rosemary pieces. Brush egg mixture along edges of pastry.
Add wheel of brie to center of pastry and fold up edges pinching folds but leave the center open.
Take remaining Triple Ale Onion Spread and mix it with your bacon pieces and extra chopped rosemary. Spoon into center of cheese wheel. Brush pastry with egg wash.
Bake for 20 minutes until pastry is nice and browned.
Remove from oven and let sit for 10 minutes. Serve with crackers or crostini.