Tomorrow is National Cheese & Wine day, and I can’t think of a better way to ring that one in than with this Peach Basil & Bacon Baked Brie. The Peach & Prosciutto Pizza with Smoked Goat Cheese and Basil started something, and I’ve taken this sweet & salty & smoky flavor combination to every single sort of dish I can think of. The pizza is great. But this dish? Well, she might have the pizza beat.
It’s hard to beat a summer peach. I mean, have you even lived your life if you haven’t eaten a peach so juicy that you had to wash peach juice off your elbows? That’s a hard no, Sharon.
So imagine peaches mixed with bacon and basil and a little peach bourbon jam to hold it all together, piled on top of a wheel of brie and baked until it is an oozing ode to cheese and peaches.
Not a bad way to spend an evening is it? Now add a good wine and some good company, and you’re all set.
And if good company is a good book, well, I’d say you are winning at life.
Some Tips and Tricks for Peach Bacon & Basil Baked Brie
- The jam on top of the rind is essential for flavor and stability while it’s baking. Be conservative; you want a very thin layer.
- Don’t have peach jam on hand? Blueberry jam would be delicious. And honey would work in a pinch, but it will add quite a bit of sweetness, so again, don’t go crazy.
- You don’t HAVE to use jam to hold the peach mixture together if you’re trying to keep sugar content down, but, again, it just takes a little bit.
- Cheese vessels: bagel chips, crostini, pita crisps, apple slices, jicama slices, and seriously, a spoon if you’re alone. 🙂
- Confession. Coach is a HUGE fan of any sort of dipping or scooping food. He’s been known to class it down with tortilla chips, and honestly, it’s not terrible. So, if you’re in a pinch and you find yourself with a wheel of brie that is screaming to play with peaches and you don’t have crostini? Just use the tortilla chips. I won’t tell.
Let Me Hear From You!
- If you make this, take a picture and post it to Instagram. Tag me (@healthy_southerner) and use the hashtag #healthysoutherner. Each month I randomly pick one post to win a prize.
- Leave a comment on this post and tell me what you think.
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Peaches, bacon, basil, and brie get married and the world is better for it. This one is fast and easy, and I promise you will not be able to stop eating it. It’s the perfect appetizer, but I’d be lying if I said I didn’t eat it for dinner on more than one occasion. Let me know if you try it- leave me a comment or tag me on Instagram. I want to see what you make!
- 3 slices of bacon, cooked
- 2 peaches, diced (1/2 inch dice)
- 3 Tablespoons red onion, diced
- 2 Tablespoons peach jam
- 1–2 Tablespoons basil
- Balsamic reduction (to taste)
- 13 oz double cream brie – don’t use triple cream- it turns into a festering mess
- Preheat the oven to 350.
- Place the brie on a piece of parchment on a baking pan. (Don’t remove the rind)
- Using 1 Tablespoon of jam, spread a think layer on top of the brie
- Mix the peaches, bacon, and onion together.
- Add about a tablespoon of jam, just enough to hold the ingredients together and stir.
- Top the brie with the peach mixture.
- Bake at 350 for 10-15 minutes.
- Sprinkle basil on top. Drizzle some balsamic reduction over the it all.
- Serve with crackers, crostini, or just eat it with a spoon.
- Triple cream brie doesn’t do well with toppings and heat, so don’t spend a fortune on brie for this one. Just get a good double cream.
- Ripe peaches are the best. If the peaches are still firm, the peach flavor gets lost.
- I want to see your peaches! Tag me on Instagram @healthy_southerner and use #healthysoutherner, and let me see your food!
Keywords: cheese, brie, peaches, bacon, basil, appetizer, entertaining