2 rashers streaky bacon, cut into strips
1 large brown onion, thinly sliced
2 tbsp maple syrup
¼ cup balsamic vinegar
1 sprig fresh thyme
½ tsp yellow mustard seeds
200-250 g round brie or camembert
Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).
Heat a frying pan over medium to high heat and fry bacon until crispy. Add onions and fry for five minutes, stirring often until softened and slightly caramelised.
Add maple syrup, vinegar, thyme and mustard seeds and stir until combined. Simmer for five to 10 minutes or until liquid has reduced and mixture is sticky.
Place brie or camembert on a small piece of baking paper on a baking tray or on an ovenproof serving plate. Top evenly with the bacon and onion jam.
Bake for 15 to 20 minutes or until brie is warmed through.
Remove from oven and allow to sit for five minutes before serving with slices of toasted bread.
Make this recipe even quicker by pan-frying the bacon until crispy and stirring through store-bought caramelised onion jam or relish. Pour over cheese and bake as per recipe.
The trick with baking brie is to not be tempted to use a wedge of brie instead; it needs the crusty white mould exterior to hold in the melted creamy interior.
Source: Dairy Australia