Bacon-wrapped Baked Brie With Port Wine Cranberry Sauce

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


  1. 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. 
  2. 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.
  3. 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.
  4. 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!