This Persimmon Bacon Baked Brie Appetizer recipe is warm, smoky, sweet and absolutely scrumptious! 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.
Oozing, warm brie cheese, blended with the smoky flavor of bacon and sweet onion and persimmon -- all laced with the scent of cinnamon is mind-blowing.
Just look at these stunning ingredients . . . how could they not result in perfection?
What You'll Need
- Fuyu or Cinnamon persimmon - Choose persimmons that are a deep red-orange color, and that are fairly firm.
- firm wedge of brie - Soft Brie cheese won't work for this.
- bacon - I love applewood smoked bacon for this recipe.
- onion - Try to choose onions that are firm, heavy for their size and without bruises.
- fresh thyme - Look for perky bunches and avoid any brown, bruised or yellow leaves.
- ground cinnamon
- salt - I cook and bake with Kosher salt. It’s coarse and salts foods in a subtle way that enhances their flavors without making them taste salty.
- pepper - Preferably freshly ground.
How to Make it
- Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.
- Cook the bacon in a skillet over until it's golden and crispy, a few minutes per side. Set it aside on a double layer of paper towels to drain.
- Add the onion to the pan with the bacon grease. Sauté, stirring frequently, until they’re soft and golden, about 10 minutes. Add the thyme and then mix in the persimmons.
- Crumble or finely chop the bacon and add it to the pan along with the cinnamon. Season to taste with salt and pepper, stir and let it cool a bit.
- 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.
- Drizzle with the honey and place in the preheated oven just until the cheese begins to melt, about 5 minutes.
- Serve with crackers or a sliced, toasted baguette.
(More detailed instructions are in the recipe card below.)
What Variety of Persimmon to Use
Do not attempt to use Hachiyas, which are best for baking.
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. 😉
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:
- Spiced Apple Persimmon Cake
- Ginger Persimmon Bread
- Spicy Persimmon Preserves
- Persimmon Prosciutto Pork Tenderloin
- Persimmon Salad with Honey Pistachios
Persimmon Bacon Baked Brie Recipe
- 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.
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