Baked Brie in Phyllo with Bacon Jalapeño Jam

Baked Brie in Phyllo with Bacon Jalapeño Jam


  • 24 Phyllo cups found in the freezer section
  • 8 oz brie cut into ½ inch cubes
  • 1 recipe Bacon Jalapeño Port Jam (below)
  • 3 tbsp parsley or chives minced

Bacon Jalepeño Port Jam

  • 2 lbs bacon
  • 1 1/2 cups chopped Vidalia onion
  • 2 jalepeños seeded and diced
  • 4 large garlic cloves minced, OR 3 tbsp garlic paste
  • 1 cup brown sugar
  • 1/4 cup sherry vinegar or red wine vinegar
  • 2 tbsp balsamic vinegar
  • 1/4 cup Messina Hof Papa Paulo Port
  • 6 sprigs fresh thyme
  • black pepper



  • Turn oven to 350 degrees.
  • Place your phyllo cups on a sheet pan lined with parchment paper.
  • Place one cube of brie in each phyllo cup.
  • Bake for 7 minutes, or until brie is bubbly.
  • Place one tsp. of bacon jalapeno port jam on top of melted brie
  • Garnish with chopped parsley or chives.
  • Serve warm or room temperature.

Bacon Jalepeño Port Jam

  • Chop your bacon and cook until almost crisp, stirring it around often.
  • Drain all but ½ tbsp or so of the bacon grease out.
  • Add in the onions and sauté for about 5 minutes.
  • Next, add in the jalapeño and garlic and sauté for 1-2 minutes, stirring the whole time.
  • Add in brown sugar, vinegars and Papa Paulo Port. Stir and bring to a simmer over medium heat.
  • Add in Thyme sprigs and pepper and continue simmering another few minutes, stirring often, being careful not to burn.
  • Taste and adjust seasoning to your preference if necessary.
  • Remove Thyme sprigs and allow the mixture to cool.
  • You can then pulse the jam a few times in your food processor for a finer jam or leave it as is. Up to you.
  • Once completely cool, store in airtight jars in your refrigerator for up to 3 weeks.
  • Heat it up a bit to enjoy on whatever you like. If you need to after reheating adding a TBS or so of water if the jam is too thick.

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