Apricot Red Onion Jam
135 g Tree Top Apricot Puree
6 g olive oil
35 g red onion, finely diced
60 g water
6 g brown sugar
0.05 g sea salt
5 g fresh parsley, finely chopped
3 g fresh garlic, finely chopped
116 g walnut bread
30 g Brie cheese, chilled, sliced
22 g Apricot Red Onion Jam (see recipe above)
12 g Pancetta, pan fried, crispy
Heat flat bottom frying pan and cook bacon until crispy and lay on paper towel.
Heat Panini press, griddle or heavy flat-bottom pan to medium heat (approx. 350 F).
Spread Apricot jam on either side of sliced bread. Lay sliced ¼”
chilled brie cheese on 1 side and bacon on the other. Make sandwich;
brush outside with olive oil and grill until toasted. Slice in half or
bite-sized quarters and serve with additional jam, if desired, on the
Apricot Red Onion Jam:
Heat olive oil in small pan to medium heat. Add red onion and
caramelize, stirring frequently and adjusting the heat to keep from
burning. Onions should be dark and soft. Add a little water to reduce
caramelization and soften.
Add remaining ingredients and simmer about 10 minutes or until onions are softened.
Yield: 4 – 6 servings (1 cup)