This Brie is anything but boring! Bacon-wrapped, covered in port wine cranberry sauce and baked to melty, oozy perfection, you’ll never eat plain cheese again.
1 whole wheel (9 ounces) Brie
5 slices bacon
3/4 cup dried cranberries
1 cup ruby port wine (can be replaced with other fortified wines like Marsala, Madeira, sherry)
1 teaspoon fresh thyme
- Make cranberry compote & bacon-wrapped Brie: Raise oven to 400°. In a small saucepan, combine cranberries, orange zest and juice, and granulated sugar. Cook, stirring until mixture comes to a boil. Continue to boil until cranberries burst and release juices, about 6 minutes. Stir in walnuts and remove from heat.
- On a work surface, weave 3 slices of bacon into the other 3 slices bacon. Top center of bacon weave with cranberry sauce. Place Brie on top of cranberry sauce and wrap any bacon overhang over Brie.
- Place a small cast-iron skillet over the brie and carefully flip the cutting board and skillet to transfer Brie into skillet. Remove cutting board.
- Bake until cheese is melty, 30 to 35 minutes. Serve Brie in skillet with a knife and crostini.
If you like this recipe, then you will go crazy for these bacon-wrapped hot cross buns. A sinful treat for Easter!