Whipped Brie & Bacon Toast

Directions

1. Preheat your Yoder Smokers YS640s Pellet Grill to 400°F with the Yoder Smokers Wood Fired Oven installed. This high heat helps render the steak-cut bacon while giving the croissant points a crisp bottom without drying them out.

   

2. Combine the brie and cream cheese in the Ankarsrum mixer. Start slow to break everything up, then increase speed and whip for 7–10 minutes until light, fluffy, and fully aerated. Scrape the bowl as needed. Fold in the thyme and keep the mixture just cool enough to hold its structure—avoid refrigerating, which stiffens the texture.

   

3. Lay the bacon on a rack set over a sheet pan and cook in the wood fired oven until the edges are browned and the fat has rendered, about 10 minutes. Dice the bacon. Keep all the rendered bacon fat in the pan.

   

4. Dip or brush the croissant toast triangles through the warm bacon fat, then return them to the oven just long enough to toast the bottom side, about 5 minutes. Leave the tops soft for contrast.

   

5. For the pickled radish, combine the grated radish, vinegar, hot honey, and enough water to cover. Refrigerate overnight for best flavor, or at least a couple of hours if preparing same-day.

   

6. To make the chutney, warm the maple syrup in a saucepan. Add the dried cranberries, orange juice, and Texas Sugar Rub. Simmer for 10 minutes, reducing the liquid and lightly rehydrating the fruit. Stir in the orange zest and hazelnuts off the heat to preserve the citrus aroma and nut texture.

   

7. Pipe or spoon the whipped brie onto each croissant point, crispy side up. Add a small mound of pickled radish, a sprinkle of diced bacon, and a spoonful of cranberry chutney. Finish each toast with an orange supreme. Serve immediately.