2 slices of bacon, chopped

1 sourdough loaf of bread

5 oz. of brie cheese, chopped

1 teaspoon freshly chopped sage

1/2 teaspoon dried thyme

Pompeian Light Taste Olive Oil


  1. Preheat oven to 350ºF.
  2. In a small skillet over medium heat, cook the bacon until brown and then remove.
  3. Cut the bread into 1-inch size cubes. Don’t cut all the way through the bread so it will hold its form.
  4. In a small bowl combine bacon, sage, and thyme.
  5. Add the cheese into the cut pieces of the bread. Then top it off with the bacon and herbs.
  6. Drizzle the top with Pompeian Light Taste Olive Oil and then place into the oven.
  7. Bake for 12-15 minutes and then remove.
  8. Serve warm.