Happy Tuesday! Let me tell ya, this Peach Bacon & Brie Puff Pastry with a maple balsamic reduction is to die for!
Seriously, guys! I was playing around in the kitchen last weekend and had one of those moments, you know, those”…hmmm…what do I have here that I can use to whip up lunch.” And it turned into something magical. It’s sweet, savory, sticky and doughy – what more can a girl want?
Peach Please! Peaches are one of my favorite fruits and I love summer so much more because of them. Between cobbler, ice cream and just grabbing one to munch on, you can bet that they are always a good choice. And they find their way into my fridge quite a bit. 🙂
So, peaches. Check! Next I saw bacon. Need I say more? Bacon always wins. Always. Why I had left over bacon in my house, I’ll never know, it tends to disappear pretty fast.
Brie & puff pastry is such a classic combo. Light, airy, buttery pastry with gooey cheese is all this world really needs.
Anyways…lightbulbs went off and off I went. I started this Peach Bacon & Brie Puff Pastry at like 10am. Maybe it was more of a brunch than lunch…not sure but I’m not sweating it. This could easily be eaten any time of day as a meal or a snack. Or get even more fancy for a dinner party and it’ll be the app that steals the show.
For whatever reason, I thought this was going to take so much longer than it did. Happy surprise – it took less than 30 minutes! What?!
And confession time…I ate a few slices for brunch/lunch and then had more in the afternoon. It was delicious both right out of the oven and cold! Either way, when you dive into this, keep a napkin handy, it’s a little sticky.
That’s because of the balsamic maple glaze. Can we just stop and talk about that for a minute or two. Oh. My. Gosh!
Oh. My! That glaze tho! It was so sweet and bitter at the same time. With the right hint of maple, it made this Vermont girl a super happy person. And everyone knows that maple and bacon are pretty much married. Same goes for fruit – it’s hard to find fresh fruit that doesn’t take good with maple. I’m already brainstorming other ways to use it. Salad dressings? Pork? Who knows…I’ll keep ya posted.
Now you’ll have to excuse me while I go and make another one. And you should, too. Just sayin’!
What are you cooking this weekend?
What’s your favorite puff pastry dish?
Pin for later