Yield: 4-6 servings
5 tablespoons butter, plus for the baking tray
¼ cup Bellisari's Balsamic Shallot and Black Garlic Spread
1 sprig fresh thyme
1 cup bacon diced
1 to 2 tablespoons water or orange juice
Four 12-by-8-inch sheets phyllo pastry
3 to 4 tablespoons melted unsalted butter
One 4- to 5-inch round Brie or Camembert cheese
Fresh bread or crunchy crostini, for serving
Preheat the oven to 350 degrees F and grease a baking tray with some butter. Add 1 tablespoon of butter to a medium-sized saucepan over medium heat, and when it starts to foam add Bellisari's Balsamic, Shallot & Black Garlic Spread, thyme and bacon. Simmer gently until the bacon has softened and start to become sticky, about 10 minutes and add the water or orange juice for extra liquid if required. Set aside.
Meanwhile, melt the remaining 4 tablespoons of butter. Lay out 1 sheet of phyllo pastry at a time and brush with some of the melted butter. Keep the remaining sheets covered with a damp, clean dishcloth as you work; this prevents them from drying out. Once you have brushed 1 sheet, lay the next sheet over the buttered one, brush with melted butter, and repeat until you have used all f sheets. Turn the stack of sheets over and brush the underside with melted butter too.
Place the Brie in the center of the pastry stack, spoon over the Balsamic Shallot and bacon reduction, gather the corners of the phyllo together and twist at the top. Secure with kitchen string if necessary. Gently place the pastry package onto the baking tray and bake until the pastry is golden, 20 to 25 minutes. Sprinkle the chopped pecans overtop the phyllo and serve warm with fresh bread or crunchy crostini.