Baked Brie with Cranberry-Pecan-Bacon Crumble
This easy melted cheese dip is a crowd-pleaser, so you might want to double the recipe to have a backup ready! Feel free to change up the dried fruit-cherries, raisins, dates and figs would all work nicely.
- 4 strips bacon
- 2 tbsp candied pecans or walnuts, finely chopped
- 2 tbsp dried cranberries, finely chopped
- 6 dried apricots, finely chopped
- 1 tablespoon fresh rosemary leaves, finely chopped
- 2 teaspoons red wine vinegar
- Salt and freshly ground black pepper
- One 7- to 8-ounce round good-quality Brie
- Sliced baguette, crackers and apple and/or pear slices, for serving
1. Preheat the oven to 160°C. Lay the bacon in a large skillet, then cook over medium heat until golden and crisp, 4 to 5 minutes per side. Drain the bacon on paper towels, let cool, then finely chop. Combine the bacon, pecans, cranberries, apricots, rosemary, vinegar, pinch of salt and a few grinds of pepper in a small bowl.
2. Remove the Brie from its packaging. Cut off the top rind of the round of Brie, leaving a 1/4-inch border around the edges (use a sharp knife and go in from above at a slight angle). Discard the rind you have removed.
3. Put the Brie in a small baking dish. Top with some of the cranberry-pecan-bacon crumble, and scatter the rest around the Brie. Cover the dish with foil, and bake until the cheese is warm and gooey, 30 to 35 minutes.
4. Serve with bread, crackers and apple and/or pear slices for dipping.
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From Food Network Kitchen