Baked Brie & Bacon Jam Phyllo Cups

• Meat

  • 10 oz Applewood smoked bacon

• Produce

  • 1 Thyme, fresh

• Condiments

  • 1/3 cup Apricot jam

• Baking & Spices

  • 1 Crisco to grease
  • 15 Phyllo

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar

• Dairy

  • 6 oz Of double or triple creme brie cheese, wedge

Found on wrytoasteats.com

Ingredients

• 10 oz applewood smoked bacon, chopped (about 8 slices)
• 1/3 cup apricot jam
• 2 tbsps apple cider vinegar
• 6 oz wedge of double or triple creme brie cheese, frozen for 1 hour
• 15 phyllo cups (I used Athens)
• fresh thyme to garnish
• Crisco to grease

Directions

• Pre-heat oven to 350F. Lightly grease a rimmed baking sheet with Crisco. In a large skillet cook the chopped bacon over a medium flame until crispy, 15 – 20 minutes. Be sure to drain any rendered fat from the skillet once the bacon is fully cooked. Next, reduce flame to low before stirring in the apricot jam and apple cider vinegar, incorporating well. Allow this mixture to simmer for 5 – 8 minutes. Meanwhile, on a cutting board cube the frozen wedge of brie into chunks, first by removing the rind from all edges, then cubing the cheesy insides. When ready, line up the phyllo cups on the greased baking sheet. Fill each cup with a cube of brie, then top with a spoonful of bacon jam — Repeat until all cups are filled. Bake for 10 minutes on oven middle rack until the cheese is just beginning to bubble, then immediately serve, garnishing with fresh thyme if desired.