Baked Brie with Candied Pecans and Bacon
- Level: Easy
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 210
- Total Fat
- 17
- Saturated Fat
- 8
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 9
- Cholesterol
- 42
- Sodium
- 288
- Total: 1 hr 15 min (includes cooling time)
- Active: 20 min
Ingredients
2 strips bacon
1/4 cup dried cherries, chopped
1/4 cup candied pecans, finely chopped
2 teaspoons red wine vinegar
1 teaspoon fresh rosemary leaves, finely chopped
1 teaspoon fresh thyme leaves, finely chopped
Kosher salt and freshly ground black pepper
One 7- to 8-ounce round high-quality Brie (preferably from France)
Sliced bread and/or crackers, for serving
Directions
- Preheat the oven to 325 degrees F.
- Cook the bacon in a large skillet over medium heat until golden and crisp, 4 to 5 minutes per side. Transfer to paper towels to drain and cool and then finely chop.
- Mix the bacon, cherries, pecans, vinegar, rosemary, thyme, pinch of salt and a few grinds of pepper in a small bowl.
- Trim off the top rind of the Brie, leaving a 1/4-inch border around the edges and put in a small baking dish. Top with the pecan mixture, letting it mound and fall into the dish around the Brie. Cover the dish with foil, and bake until the cheese is warm and gooey, 30 to 35 minutes.
- Serve warm with bread and/or crackers.