Cooking On The Weekends

Home » Appetizers, Hors d'Oeuvres & Snacks » Cinnamon Persimmon Bacon Baked Brie Recipe

Cinnamon Persimmon Bacon Baked Brie Recipe

By 20 Comments

Jump to Recipe Print Recipe

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!Cinnamon Persimmon Bacon Baked Brie on a cutting board with fall leavesThis 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?white brie wedge, persimmon slices, fresh thyme, raw bacon and onion on a round cutting boardOozing, 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 Persimmon Bacon Baked Brie on a cutting board with fall leavesCinnamon 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.
Cinnamon Persimmon Bacon diced on Brie wedge of brie, on parchment paperIf 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!)

Cinnamon Persimmon Bacon diced on Brie wedge of brie, on parchment paper with drizzle of honeyThis 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.)

5 from 4 votes
Cinnamon Persimmon Bacon Baked Brie Recipe melting on a cutting board
Print
Cinnamon Persimmon Bacon Baked Brie Recipe
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

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!

Course: Appetizer
Cuisine: American, French
Keyword: great for Thanksgiving, holiday appetizeres
Servings: 4 to 6
Calories: 250 kcal
Author: Valentina K. Wein
Ingredients
  • 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
Instructions
  1. Preheat the oven to 350 degrees F, adjust a rack to the center and line a sheet pan with parchment paper.
  2. 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.
  3. 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.
  4. Add the thyme and cook until it's aromatic, about 30 seconds. Turn the heat to low-medium and mix in the persimmons.
  5. 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.)
  6. 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.
    Cinnamon Persimmon Bacon Baked Brie Recipe -- Cinnamon Persimmon Bacon Baked Brie is warm, smoky, sweet and over-the-top delicious! It's the perfect appetizer to get your guests ready for the Thanksgiving feast!
  7. 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.
    Cinnamon Persimmon Bacon Baked Brie Recipe -- Cinnamon Persimmon Bacon Baked Brie is warm, smoky, sweet and over-the-top delicious! It's the perfect appetizer to get your guests ready for the Thanksgiving feast!
  8. Drizzle with the honey and place in the preheated 350 degree F oven just until the cheese begins to melt, 5 to 7 minutes.
  9. Serve with crackers or a sliced, toasted baguette.
Recipe Notes

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.)

 

You may also like...

Subscribe to Cooking On The Weekends so you don’t miss any new, mouth-watering recipes!

Comments

    • Thanks! It’s okay (in my book) to indulge over the holiday’s — and really in moderation all the time. 😉 Enjoy!

      Reply

    • 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! 🙂

      Reply

  8. 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? ?

    Reply

    • 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! 😉

      Reply

  9. 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

    Reply

    • 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

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Subscribe to Cooking On The Weekends so you don’t miss any new, mouth-watering recipes!

You have Successfully Subscribed!