The Sommelier

The Sommelier

Enjoy this cheesy port wine spiked creation that is inspired by wine tasting rooms everywhere. The creamy blend of Wisconsin brie and port wine cheeses along with crisp apple slices and the sweet and salty flavors of almond crusted candied bacon make this melty masterpiece the perfect pairing for any vintage or varietal.

servings
1

Ingredients















Cooking Instructions

For pickled onions:


1

In small sauce pan, add vinegar, honey and onion. Bring to boil while gently stirring; remove from heat, strain and let cool.


For candied bacon:


1

Heat oven to 375°F.


2

Place bacon on baking sheet lined with parchment paper. Cook bacon until golden brown, about 20 minutes. For the last 2 minutes of cooking time, top bacon with honey and almonds. 


For sandwich assembly:


1

Butter one side of each slice of bread. Spread port wine cold pack on opposite non-buttered side of bread. Top with sliced apple, 2 slices of bacon, pickled onion and 3 slices of brie. Place on skillet and cook on both sides until golden brown. Remove from pan and enjoy!


Recipe Tip:
Any brand of Wisconsin port wine cold pack or brie cheese can be used.

Ingredients















Cooking Instructions

For pickled onions:


1

In small sauce pan, add vinegar, honey and onion. Bring to boil while gently stirring; remove from heat, strain and let cool.


For candied bacon:


1

Heat oven to 375°F.


2

Place bacon on baking sheet lined with parchment paper. Cook bacon until golden brown, about 20 minutes. For the last 2 minutes of cooking time, top bacon with honey and almonds. 


For sandwich assembly:


1

Butter one side of each slice of bread. Spread port wine cold pack on opposite non-buttered side of bread. Top with sliced apple, 2 slices of bacon, pickled onion and 3 slices of brie. Place on skillet and cook on both sides until golden brown. Remove from pan and enjoy!


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