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Bacon-wrapped baked Brie with port wine cranberry sauce

Rowena Dumlao-Giardina resides in Italy, cooking and photographing her family's interesting meals on Apron and Sneakers. After moving to Italy in 1999 from the Philippines, she has traveled extensively around the country and the rest of ...

Gourmet appetizer in 20 minutes

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.

Bacon-wrapped baked Brie with thyme and cranberry sauce

When I have a good wedge of cheese, I always pair it with fruit jams, sauces, compotes or honey to complement the flavor. They are a match made in heaven! When you think about it at first, it seems strange. That was what I thought the first time I saw a cheese platter with different kinds of fruit compotes in front of me. I looked at the food with uneasiness. Do they really belong together?

Bacon-wrapped baked Brie with thyme and cranberry sauce

Believe me, one try and you will not eat cheese without something fruity or sweet to go with it. My 8-year old son reminds me all the time to give him something fruity with his cheese. This baked Brie, all warm, melted and gooey, weds perfectly with the cranberry sauce cooked with port wine, the crunchy bacon and fresh thyme. It's so easy to make, you have to try it!

Bacon-wrapped baked Brie with port wine cranberry sauce recipe

Serves 4

Ingredients:

  • 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

Directions:

  1. Using a sharp knife, scrape off most of the top rind of the Brie. Leave the side and bottom rind. Set aside.
  2. Over low-medium heat, in a small saucepan, combine the dried cranberries and the wine. Cook until the sauce slightly thickens. Set aside.
  3. On a microwavable plate, place a sheet of paper towel and lay the bacon slices on it, side by side. Place another paper towel on top. Microwave them at 1-1/2 minutes to 2 at 800W to make them semi-crunchy.
  4. Preheat oven to 350 degrees F.
  5. Wrap the sides of the Brie with enough bacon to cover, then transfer the Brie to a round terrine, almost the same size, to keep the shape of the cheese. If you don’t have a terrine, use the wooden basket it was packed in. First, line it with baking paper then put the Brie in it.
  6. Chop the remaining bacon to small pieces. Set aside.
  7. Top the Brie with the thyme, pushing it lightly on the cheese. Add the chopped bacon and 1/3 of the cranberry sauce.
  8. Bake the Brie on the middle rack of the oven for about 12-15 minutes or until the cheese is totally melted. Check by inserting the tip of a knife into the top of the cheese. The cheese should be completely melted.
  9. Serve with crackers or breadsticks and the rest of the cranberry sauce.

Bacon-wrapped baked Brie with thyme and cranberry sauce

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