Bacon, Pear & Brie Wreath with Hot Pepper Raspberry Preserves
- 24 Sep, 2024
- Posted by: Julia Hefellfinger
Bacon, Pear & Brie Wreath with Hot Pepper Raspberry Preserves
Rated 5.0 stars by 1 users
Category
appetizers
Servings
6-8
This cheesy brie wreath is one of our go-to party starters! Our Hot Pepper Raspberry Preserves adds a touch of heat and sweetness and is so good with the smoky bacon and gooey cheese. It’s also super versatile—you can swap in sliced apple, persimmon, or peach for the pear, or make it vegetarian and trade the bacon for toasted pecans! Just be sure to serve the pastry with more preserves on the side for drizzling. Enjoy!
Julia Heffelfinger
Ingredients
- Two 8-ounce tubes Crescent Roll dough
-
¼ cup Terrapin Ridge Farms Hot Pepper Raspberry Preserves, plus more for serving
- 5 slices cooked thick-cut bacon, finely chopped
1 ripe Anjou or Bartlett Pear—stemmed, cored and thinly sliced
- One 8-ounce wheel of brie, sliced ¼-inch thick
- 2 teaspoons fresh thyme leaves, plus more for garnish
- 1 egg, lightly beaten
- Flaky sea salt, for sprinkling
- Fresh raspberries, for garnish (optional)
Directions
Preheat the oven to 375°F and line a large rimmed baking sheet with parchment paper.
- Set a 4- to 5-inch bowl face down in the center of your baking sheet. Separate the crescent roll triangles at the perforations, being careful not to stretch out the dough. Arrange them slightly overlapping in a circle around the bowl with the points facing out like a star. Spread the jam in a ring around the dough. Top with the sliced pears, crumbled bacon, brie, and fresh thyme.
- Carefully remove the bowl. Working one piece at a time, tuck the tip of each triangle up and over the filling and then gently lift the wreath and tuck it underneath. Repeat with the remaining dough, working your way around the wreath.
- Brush the wreath all over with egg wash and sprinkle with flaky sea salt. Bake the wreath at 375°F for 10 minutes. Cover loosely with foil and bake for about 10 to 15 minutes more, or until the top is a deep golden brown and the thickest part of the wreath is baked through. Remove from the oven and let cool slightly.
Garnishing with fresh raspberries, if using, and more fresh thyme leaves. Slice and serve with more Hot Pepper Raspberry Preserves on the side.
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