Presented by Chef Timothy Groody, Fork! Restaurant Yield: Four Servings
1 8 oz wheel Chapel Hill Creamery Carolina Moon (available from Queen City Pantry, Atherton Mills)
½ # bacon cut in ½” pieces
3 T pure maple syrup
2 cups brussel sprouts cut in ½
1 tsp salt
Pinch black pepper
2 T chopped onion
1 tsp chopped garlic
Pre-heat oven to 350*. Cut cheese in 6 even triangles.Place 4 pieces on an oven proof pan.Let come to room temperature.
Cook bacon over low heat to crisp & render fat.When crisp drain (saving fat).In the same pan add 3T of bacon fat & brussel sprouts.Season with salt and pepper.Cook over medium heat for 7 min getting some caramelization.Add onion and garlic.Cook 2 minutes more.Remove from the pan.Add bacon back with the syrup.Cook over medium heat for 5 min.Make sure syrup does not burn.Add sprouts back into the pan and heat through.Divide on 4 plates.Warm the cheese in the oven for 1-2 minutes.Place one top of each plate.Serve warm with bread.Enjoy!