No holiday is complete without a spectacular cheese board. Get ready to WOW your guests with this Holiday Cheese Board with Baked Brie with Bacon Onion Jam and Glazed Pecans!
This is a sponsored post on behalf of Diamond of California Nuts. As always, all opinions are 100% my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.
One of my favorite things about the upcoming holidays has to be cocktail hour. And cocktail hour wouldn’t be epic without a gorgeous cheese board.
I mean who can pass up cheese folks??? If your hand is up, I’m sorry, we may need to reconsider our friendship.
It’s something I cannot pass up. Along with everything else on the board, I might add.
So to make today’s cheese board nothing short of EPIC, I called in my good friends from Diamond of CA Nuts.
Growing up, in-shell nuts were always displayed in various spots of our house for quick holiday snacking. And now that I have my own family, I keep to the tradition and Diamond of CA In-Shell Nuts are my nuts of choice.
When you buy Diamond of California nuts, you’re not only purchasing the best-tasting, quality nuts; you’re supporting a collective of farmers who have been proud to grow them for generations.
Their in-shell nuts are a mix of walnuts, almonds, hazelnuts, pecans and Brazil nuts. There is always something for everyone, so they absolutely needed a spot on my holiday board.
And baked brie is always on our cocktail party menu. It’s a MUST for the holidays
This Baked Brie with Bacon Onion Jam and Glazed Pecans is sweet, savory and just seriously delicious.
It’s melty, gooey cheese friends. And it’s topped with homemade bacon onion jam. Yes, BACON, another winner in my book, and sweet little glazed pecans.
You only need a handful of ingredients, you can make the jam ahead of time, and since I know the holidays are crazy busy, I short-cutted the recipe by using my favorite Diamond of CA Glazed Pecans.
Have you tried them? Holy Moly, I’m addicted. They’ve got four different varieties of Nut Toppings, and no joke, they’re all amazing!
I use them for all kinds of things, salads, breakfast bowls, toppings for veggie side dishes, desserts, and if you haven’t yet had the pleasure, for God’s sake, get to the store and grab a few bags. You NEED these for the holidays!
I used their Original Glazed Pecans for the recipe today, but any variety will do nicely.
A Few Cook’s Notes for Holiday Cheese Board with Baked Brie with Bacon Onion Jam and Glazed Pecans Recipe:
My recipe for the Bacon Onion Jam will yield more than the 1/2 cup you will need for the baked brie. You can save the rest for another time (perfect on grilled cheeses), or serve the remainder on the board to top the other cheeses or meat with.
I added some sliced salami, some blue cheese, honey, sliced jalapeno jack cheese, in-shall mixed nuts, chocolate covered almonds, a mix of olives, grapes and two kinds of crackers and grissini (Italian breadsticks) to my board.
Feel free to add whatever cheeses/crackers that happen to be your favorite.
To make your life a bit easier, grab all the ingredients for your cheese board this weekend and make your bacon onion jam, so the day of all you’ll need to do is grab your board and put it all together.
I guarantee this baked brie will disappear faster than you can say gobble-gobble! Enjoy!
One more tasty recipe next Monday before the big day! An easy little dessert you won’t want to miss!
No holiday is complete without a spectacular cheeseboard. Get ready to WOW your guests with this Holiday Cheeseboard with Baked Brie with Bacon Onion Jam and Glazed Pecans.
- 6 slices bacon, diced
- 5 cups (about 2 lbs.) Vidalia onions, peeled, sliced and diced
- 1 tsp. mustard seeds
- 3/4 cup light brown sugar, packed
- 1/2 cup apple cider vinegar
- 1/4 tsp. red pepper flakes
- 1 Tbsp. balsamic vinegar
- 8 oz. wheel of Brie Cheese
- 1/2 cup bacon onion jam
- 1/2 cup Diamond of CA Glazed Pecans
Heat a large Dutch oven over medium high heat.
Cook bacon until crisp. Remove the bacon from the pan. Set aside.
Add the onions to the fat in the pan. Cook until onions are translucent and lightly browned, 10 to 15 minutes.
Add the bacon, mustard seeds, brown sugar, cider vinegar, red pepper flakes and balsamic vinegar. Stir to combine. Bring to a simmer, then reduce heat and continue to cook until the liquid has reduced, about 45 minutes. Remove from heat and let cool.
Preheat oven to 350 degrees.
Unwrap the Brie wheel and slice the rind off the top of the round using a sharp knife. Place the wheel, shaved side up in an oven proof dish.
Top the brie with a 1/2 cup of the bacon onion jam. Save the rest in a small serving dish for your cheese board, if desired, or save for later. (Perfect on grilled cheeses!) Top the jam with 1/2 cup Diamond Glazed Pecans, roughly chopped.
Bake for 15 minutes. Serve on cheese board with crackers, meat, nuts and other cheeses.