These easy, crowd-pleasing appetizers created by Albana at Uncomplicated Chef are perfect for parties, holidays, or anytime you want something a little fancy without the fuss.

Ingredients

Bacon Jam

6 slices thick-cut bacon, diced

1 small onion, finely chopped

¼ cup brown sugar

2 tbsp maple syrup

1 shot espresso 

2 tbsp bourbon

1 cup Pearson Farm Pecan Pieces 

Pinch cayenne (to taste)

Pinch black pepper

Pinch salt

Assembly

1 sheet puff pastry, thawed

3–4 oz Brie, cut into 9 small cubes

1 egg for egg wash

Fresh rosemary for garnish

Instructions

Cook diced bacon in a skillet over medium heat until crisp. Remove bacon and keep 1 tablespoon of the drippings in the pan.

Add chopped onion and cook until soft and caramelized, about 7–8 minutes.

Add brown sugar, maple, espresso, bourbon, cayenne, black pepper, salt, and the chopped pecans all at once.

Stir and simmer over low heat for 10–12 minutes, until thick, glossy, and jammy. Return bacon to the pan. Stir again and cook slightly so it thickens.

Heat oven to 375°F 

Cut puff pastry into 9 squares.

Lightly score a smaller square inside each one. Twist or fold the corners

Add a cube of Brie to the center.

Spoon a heaping teaspoon of the pecan bourbon-espresso bacon jam on top. Brush pastry edges with egg wash.

Bake 15–17 minutes, until puffed and golden.

Garnish with rosemary and serve warm.

Prep time: 20 minutes       Cook time: 35 minutes

Serving size: 9