Now, you’ll be super happy to have this on a cold Tuesday night as you’re running between work and dance lessons but why not double the batch and have it on Saturday night with some friends and copious amounts of wine?
Hmm, not a bad plan.
I started with local bacon cooked in the oven and when it was crispy (and shooing away ravenous family members) I added fresh sage leaves to the pan. They cook instantly in the bacon grease and the whole kitchen is filled with warmth.
All your ‘hard’ work is done. The food processor (or I’ve made this at the cottage with a potato masher) blitzes the bacon and sage with apple, pepper, chevre and brie.
Place in a pretty bowl and let the hoards at it.
- ½ lb bacon (cooked in the oven until crispy)
- 5 sage leaves (flash fried by the bacon grease when it's taken out of the oven)
- ½ cup chopped apple (I like honeycrisp or granny smith and leave the skins on)
- 1 cup chopped brie
- 1 cup chevre
- ½ tsp black pepper (coarsely cracked)
- Blitz all ingredients in the food processor until the apples are still slightly chunky and enjoy with crostini, crackers or baguette.