Persimmon Bacon Baked Brie Appetizer

Name: Cinnamon Persimmon Bacon Baked Brie Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 strips applewood smoked bacon; ¾ cup yellow onion, (finely chopped); 2 teaspoons fresh thyme, (finely chopped); ¾ cup Cinnamon persimmon, (diced (Fuyus will also work well)); ¼ teaspoon cinnamon; sea salt and freshly ground black pepper; 1 (approximately ¾ pound) firm brie wedge; 2 tablespoons honey

November 20, 2021 By valentina 31 Comments

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This Persimmon Bacon Baked Brie Appetizer 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!

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!

Smoky bacon put the already amazing persimmon baked brie appetizer 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 seven 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. 😉

What are Cinnamon Persimmons?

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.

Can you use other persimmons in this recipe?

Yes you can. Second best would be the Fuyu variety.

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!)

Recipe Tips and Substitutions

It’s very important to use a firm brie for this recipe. This makes it easy to slice through the center to add the fruit mixture.
Vegetarian? Just skip the bacon. It’ll be a little bit different, but still amazingly delicious.
You can also make this with firm pears or apples.
While you can prepare most of this ahead (see below), do not bake it until just before you’re ready to serve.

Can you make this ahead?

Absolutely! Believe it or not, you can get this appetizer assembled and oven-ready the day before you’re serving it.

Once you’ve added the persimmon-bacon mixture to it (inside and out), place it on parchment paper on a plate and gently cover it with plastic wrap.
Just before you want to serve it, remove it from the refrigerator, remove plastic and transfer the parchment with the brie to a baking sheet.
Drizzle with the honey and place in the preheated 350°F oven just until the cheese begins to melt, 5 to 7 minutes. Serve!

Enjoy every bite of this Persimmon Bacon Baked Brie Appetizer!

Here are a handful more scrumptious show-stopping Thanksgiving appetizers.

More recipes with persimmons:

Cinnamon Persimmon Bacon Baked Brie Recipe

Valentina K. Wein

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!

5 from 5 votes

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Appetizer

Cuisine French, American

Servings to 6

Calories 250 kcal

Ingredients

2 strips applewood smoked bacon
¾ cup yellow onion, finely chopped
2 teaspoons fresh thyme, finely chopped
¾ cup Cinnamon persimmon, diced (Fuyus will also work well)
¼ teaspoon cinnamon
sea salt and freshly ground black pepper
1 (approximately ¾ pound) firm brie wedge
2 tablespoons honey

Instructions

Set the oven and prepare the pan. Preheat the oven to 350°F, adjust a rack to the center and line a sheet pan with parchment paper.
Cook the bacon. 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.
Cook onions with thyme and persimmons. 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.
Add the thyme and cook until it's aromatic, about 30 seconds. Turn the heat to low-medium and mix in the persimmons.
Add bacon and cinnamon to onions and season. 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.
Assemble. 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.
Gently lift the top half of the brie and add about ½ to ¾ of the persimmon mixture, in an even layer. Then add the rest on top.
Add honey and bake. Drizzle with the honey and place in the preheated 350°F oven just until the cheese begins to melt, 5 to 7 minutes.
Serve. Serve with crackers or a sliced, toasted baguette.

Notes

Calorie count is only an estimate.

Keywords great for Thanksgiving, holiday appetizeres

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