Maple Candied Bacon, Brussel Sprouts & Local Brie

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.