Go Back
Holiday Cheeseboard with Baked Brie with Bacon Onion Jam and Glazed Pecans
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins

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.

Course: Appetizer
Cuisine: American, French
Author: MaryAnn Dwyer
Bacon Onion Jam
  • 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
Baked Brie with Bacon Onion Jam and Glazed Pecans
  • 8 oz. wheel of Brie Cheese
  • 1/2 cup bacon onion jam
  • 1/2 cup Diamond of CA Glazed Pecans
Bacon Onion Jam
  1. Heat a large Dutch oven over medium high heat.

  2. Cook bacon until crisp. Remove the bacon from the pan. Set aside.
  3. Add the onions to the fat in the pan. Cook until onions are translucent and lightly browned, 10 to 15 minutes.
  4. 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.

Baked Brie Topped with Bacon Onion Jam and Glazed Pecans
  1. Preheat oven to 350 degrees.

  2. 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. 

  3. 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.

  4. Bake for 15 minutes. Serve on cheese board with crackers, meat, nuts and other cheeses.