RECIPES

Rush Creek Reserve with Bacon-Onion Jam

Active Time

40 Minutes

Servings

8-10

Ingredients

1 pound thick-cut bacon, diced
3 large sweet onions, chopped
1/3 cup packed brown sugar
1/4 cup balsamic vinegar
2 teaspoons mustard seeds
1 wheel (12 ounces) Uplands Rush Creek Reserve cheese, unwrapped
Toasted French bread baguette slices or crostini

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Rush Creek Reserve can be used in this recipe.

Instructions

Heat oven to 250°F.
Fry bacon, in batches, in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon to paper towels to drain, reserving 1 tablespoon drippings.
Sauté onions in bacon drippings in the same pan over medium-high heat for 6 minutes. Reduce heat to medium-low. Cook for 20-25 minutes or until onions are golden brown, stirring frequently. Stir in the brown sugar, balsamic vinegar and mustard seeds. Cook and stir for 5 minutes longer. Remove from the heat. Stir in bacon. Cool for 5 minutes.
Meanwhile, wrap Rush Creek Reserve in aluminum foil. Bake for 18-22 minutes or until warm. When cool enough to handle, with a sharp knife, cut around the top rind edges. Peel away rind to expose the cheese.
Spoon bacon-onion jam over Rush Creek Reserve. Serve with toasts.

Recipe Tips

Prepare the bacon-onion jam up to 3 days in advance. Cool and store covered in the refrigerator. Warm jam just before serving. | A Wisconsin brie can be used in this recipe. Heat oven to 350°F. Place brie on a parchment-lined baking sheet. Bake for 5-10 minutes or until softened.

Cheesemonger Tip

Another way to warm up the cheese is to let it stand at room temperature for an hour before serving. The paste will soften under the rind to custard consistency. The rind is also edible and delicious.