This Cinnamon Persimmon Bacon Baked Brie recipe is warm, smoky, sweet and over-the-top delicious! There’s nothing quite like baked brie with fruit, and it’s the most scrumptious holiday appetizer your guests could hope for!
This is a show stopper, my friends! Your Thanksgiving and/or Christmas guests will be wowed before they even sit down to the main course. Believe me, I’ve seen it happen. In fact guests are typically thrilled to see baked brie with fruit — it’s almost always a crowd pleaser!
Sweet persimmons put the already amazing bacon baked brie recipe over-the-top!
Just look at these stunning ingredients . . . how could they not result in perfection?
Oozing, warm brie cheese, blended with the smoky flavor of bacon and sweet onion and persimmon — all laced with the scent of cinnamon — oh my!
Right out of the oven, this can be spread over thin slices of a baguette, and the baking time is only 7 minutes. If you happen to let it go too long, no worries! It’ll then be like a dip, which is also fantastic — though not quite as lovely a presentation. 😉
Cinnamon persimmons are native to China and Japan and get their name from their speckled flesh. This variety can be likened to both the Fuyu and Hachiya combined with a sprinkling of cinnamon. I love it!
Cinnamon persimmons are great when they’re both, slightly firm or soft. They’re also super delicious to eat on their own or in salads.
If I were you, I’d seriously consider serving baked brie with fruit anytime this fall or winter, if not on Thanksgiving! You’ll be a star! (In my humble opinion, of course!)
This is not a sponsored post. Thank you to Melissa’s produce for the Cinnamon persimmon samples!
Enjoy every bite of this Cinnamon Persimmon Bacon Baked Brie! (And if you can’t get your hands on the Cinnamon Persimmons, Fuyu Persimmons will also work and be delicious.)
This recipe is warm, smoky, sweet and over-the-top delicious! There's nothing quite like baked brie with fruit, and it's the most scrumptious holiday appetizer your guests could hope for!
- 2 strips applewood smoked bacon
- 3/4 cup yellow onion, finely chopped
- 2 teaspoons fresh thyme, finely chopped
- 3/4 cup Cinnamon persimmon, diced (Fuyus will also work well)
- 1/4 teaspoon cinnamon
- sea salt and freshly ground black pepper
- 1 (approximately 3/4 pound) firm brie wedge
- 2 tablespoons honey
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Preheat the oven to 350 degrees F, adjust a rack to the center and line a sheet pan with parchment paper.
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Add the bacon strips to a medium-sized sauté pan and place it over medium heat. Cook until it's golden and crispy, a few minutes per side. Set it aside on a double layer of paper towels to drain.
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Add the onion to the pan. (If there isn't a thin layer of bacon grease in the pan, add a bit of olive oil.) Sauté, stirring frequently, until the onions are soft and golden, about 10 minutes.
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Add the thyme and cook until it's aromatic, about 30 seconds. Turn the heat to low-medium and mix in the persimmons.
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Crumble or finely chop the bacon and add it to the pan. Add the cinnamon and season to taste with salt and pepper, stir and let it cool to room temperature. (Here's How to Season to Taste.)
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Slice the brie in half horizontally from the tip to the rind, being sure not to cut all the way through, and place it on the parchment lined baking sheet.
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Gently lift the top half of the brie and add about 1/2 to 3/4 of the persimmon mixture, in an even layer. Then add the rest on top.
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Drizzle with the honey and place in the preheated 350 degree F oven just until the cheese begins to melt, 5 to 7 minutes.
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Serve with crackers or a sliced, toasted baguette.
If you can't get Cinnamon Persimmons, Fuyus would also would very well for this recipe. (Do not use Hachiyas -- they are only good when very soft, too soft for this.)
This is a great idea (not the healthiest I reckon) but as a French girl I love cheese and brie! So I love the idea of this for Christmas 🙂
Thanks! It’s okay (in my book) to indulge over the holiday’s — and really in moderation all the time. 😉 Enjoy!
Oh wow – THIS is a show stopper indeed! I love persimmons but never would have thought to enjoy them with brie – such a delightfully delicious pairing!
Thank you so much! Hope you try it and love it as much as I do! 🙂
This looks amazing – I LOVE baked cheese! I remember at the start of 2016 seeing that Persimmon were going to be a food trend. Still haven’t tried one!!
Oh you must try a persimmon. I’ve always liked them, but I LOVE the Cinnamon Persimmons. They’re super sweet and delicious even on their own. Enjoy and thank you! 🙂
I love love love baked brie and all the delicious fall flavors that pair with it so well – but I’ve never thought about using permsimmon before! This looks amazing and would certainly be the highlight of a holiday dinner.
Thank you, Juli! The flavors and color were just perfect for this. Enjoy! 🙂
Brie in one of my favorite cheeses.. and I do love it melting.. This is now on my list of ‘To Try Recipes’ Thanks
Thank you, for checking out my recipe. Hope you love it! 🙂
Sheer genius.
Thank you, Dorothy! XOXO
What a unique combination of flavors! I can so see this working. Cannot wait to try!
Thanks so much, Coley! Hope you do. 🙂
Wow, this looks amazing! Trader Joe has had some really nice persimmons lately, so maybe I can pull this together for the weekend! Do you know what I’m finding so difficult? Making other people’s food while I’m trying to make enough to blog about myself! Do you ever have that problem? ?
Yes, I do find it difficult! I always have a running list of recipes I want to try, and I can never get all the way through it. And it keeps growing! 😉
I just made this over the weekend and it was fabulous! My sister came for a visit and brought fuyu persimmon from her garden, so the next receipe I will try is the pork loin with fuyu persimmon. Love “cooking on the weekends”.
Chie Lee
Hi Chie! I’m so happy you made this — it’s one of my favorite appetizers to serve this time of year. And I hope you love the pork, too. Thank you for always checking out my recipes. ~Valentina