Baked Brie with Bacon, Cranberry and Pecan Topping
Easy baked brie with a crunchy bacon, cranberry, apricot and pecan topping. Ready in 50 minutes and perfect for a Christmas party appetizer.
Baked Brie is warm, gooey cheese with a salty-sweet crunchy topping. It takes about 20 minutes of work and looks impressive on a holiday table. Serve it with crusty bread and fruit slices.
Tips for Success
- Pick a Brie that is cold and firm. It is easier to trim and holds its shape better in the oven.
- Chop the topping finely so it stays on the cheese when you scoop.
- Use a baking dish just slightly bigger than the cheese so it does not spread out.
- Do not skip the foil. It keeps the top from drying out before the middle melts.
Make-Ahead and Storage
Cook and chop the bacon and mix the topping up to 2 days ahead. Keep it covered in the fridge. Bake the cheese just before guests arrive. Leftover Brie keeps for 3 days in the fridge. Reheat it gently at 300°F for about 10 minutes.
Variations
- Swap the pecans for walnuts or pistachios.
- Leave out the bacon and add a spoonful of fig jam to the topping.
- Wrap the topped Brie in puff pastry before baking for a fancier version.
Baked Brie with Bacon, Cranberry and Pecan Topping
Ingredients
Instructions
- Heat the oven to 325°F.
- Lay the bacon in a large skillet (frying pan) over medium heat. Cook 4 to 5 minutes per side, until golden brown and crisp.
- Move the bacon to a plate lined with paper towels to drain. Let it cool for a few minutes, then chop it finely.
- In a small bowl, mix the chopped bacon, pecans, cranberries, apricots, rosemary, vinegar, salt and a few grinds of pepper. This is your topping.
- Take the Brie out of its wrapper and set it on a cutting board.
- With a sharp knife, slice the white rind off the top of the cheese only. Leave a ¼-inch border of rind around the edge so the cheese stays in shape.
- Set the Brie in a small oven-safe baking dish, about 6 to 8 inches wide, with the cut side up.
- Spoon most of the topping onto the cheese. Scatter the rest around it in the dish.
- Cover the dish tightly with foil. Bake for 30 to 35 minutes, until the cheese feels soft and wobbly when you press the side with a spoon.
- Take the dish out of the oven and carefully remove the foil. Steam will escape, so lift it away from your face.
- Drizzle the honey over the top.
- Serve warm right from the dish, with sliced baguette, crackers and apple or pear slices for dipping.
Frequently Asked Questions
Do I have to remove the rind from the Brie?
You only cut the top rind off so the topping can sink into the cheese. The rind on the sides and bottom holds the melted cheese in place, so leave it.
Can I make baked Brie without bacon?
Yes. Leave the bacon out and add a little extra chopped pecans for crunch. It is a good vegetarian option.
How do I know when baked Brie is done?
The cheese should feel soft and wobbly when you press the side with a spoon. If it starts to leak a lot, take it out right away.
