Found and Requested by Mittie Wooden
Seems like I don’t get to cook as much during Thanksgiving as I used to. Everyone has a favorite dish they want to try their hand at, which is a good thing. When my sister-in-law Mittie found Baked Brie with Apples and Bacon, and hinted that she would like me to make it, I jumped on it. I might cut back on the cinnamon a little and maybe add some nuts, but other than that, it looks great. – jughandle
Baked Brie with Bacon and Apples
- 3 Strips bacon diced
- 2 Tbsp butter unsalted
- 1 whole apple such as Granny Smith, diced
- 2 Tbsp brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 8 oz Brie cheese 8-ounce wheel
- Toasted and sliced baguette crackers and/or apple slices, for serving
- Heat the oven to 325 degrees. Line a baking sheet with parchment paper or use a silicone cooking mat, or better yet a cast iron skillet.
- In a cast iron skillet, cook the bacon over medium heat until brown and crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Pour the rendered bacon fat into a bowl and save for another use.
- Melt the butter in the now-empty skillet over medium heat. When the butter is foamy, add the apples and cook, stirring, for 2 minutes. Stir in the brown sugar, cinnamon and salt, and continue to cook until the apples are tender, about 2 more minutes. Remove from the heat.
- Slice the rind off the top of the Brie and place on the prepared baking sheet or bake into the cast iron pan. Bake until the cheese is very soft, 8 to 10 minutes.
- Slide the baked Brie onto a serving dish and top with the apple mixture, followed by the bacon. Surround with baguette slices, crackers and/or apples, and serve immediately. Or serve directly from the cast iron pan