17 oz brie cheese
4 slices bacon
1 shallot (minced (2 Tablespoons))
1 cup frozen blueberries ((I used Mountain Peak Organic Blueberries from Cascadian Farm))
3 Tablespoons balsamic vinegar
1 Tablespoon pure maple syrup
1/4 teaspoon cinnamon
Crackers, toasted baguette, apples, etc., for serving.
Preheat oven to 350°F.
Place brie round on baking sheet. With a sharp knife, cut into the rind on the top of the brie about a quarter inch from the edge. Do not remove the rind.
Bake 15 minutes, or until cheese is soft and melted.
While the Brie is baking, in a skillet, cook the bacon until crispy. Remove bacon from the pan and place on paper towels. Leave about 1 Tablespoon of the bacon grease in the pan.
Reduce heat to medium low, add shallot and sauté for 1-2 minutes or until they become translucent.
Add the frozen blueberries, balsamic vinegar, maple syrup, and cinnamon to the pan, stir and bring to a simmer.
Reduce heat to low and simmer for about 8-10 minutes until the liquid is reduced and the mixture is thickened.
Remove from heat and stir in the bacon.
Move the hot brie to a serving plate. Carefully remove the top rind using a sharp knife to separate it, if needed.
Top brie with blueberry mixture and serve with crackers, baguette, apple, etc.
Balsamic Blueberry Baked Brie