Rush Creek Reserve with Bacon-Onion Jam
November 5, 2026
Ingredients
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1pound thick-cut bacon, diced
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3large sweet onions, chopped
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1/3cup packed brown sugar
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1/4cup balsamic vinegar
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2teaspoons mustard seeds
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1wheel (12 ounces) Uplands Rush Creek Reserve cheese, unwrapped
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Toasted baguette slices or crostini
Directions
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1
Heat oven to 250 F.
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2
Fry bacon, in batches, in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon to paper towels to drain, reserving 1 tablespoon drippings.
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3
Sauté onions in bacon drippings in the same pan over medium-high heat for 6 minutes. Reduce heat to medium-low. Cook for 20-25 minutes or until onions are golden brown, stirring frequently. Stir in the brown sugar, balsamic vinegar and mustard seeds. Cook and stir for 5 minutes longer. Remove from the heat. Stir in bacon. Cool for 5 minutes.
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4
Meanwhile, wrap Rush Creek Reserve in aluminum foil. Bake for 18-22 minutes or until warm. When cool enough to handle, with a sharp knife, cut around the top rind edges. Peel away rind to expose the cheese.
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5
Spoon bacon-onion jam over Rush Creek Reserve. Serve with toasts.
Tip: Prepare the bacon-onion jam up to 3 days in advance. Cool and store covered in the fridge. Warm jam just before serving.
Cheesemonger Tip: A Brie can also be used in this recipe. Heat oven to 350 F. Place Brie on a parchment-lined baking sheet. Bake for 5-10 minutes or until softened.
Recipe provided by Dairy Farmers of Wisconsin.