Description
Warm Baked Brie topped with a sticky, savory-sweet maple and bacon glaze, perfect for any gathering.
Ingredients
Scale
- 200 g (7 oz) Brie wheel
- 6 slices thick-cut bacon (approx. 150 g)
- 60 ml (1/4 cup) pure maple syrup
- 25 g (2 tbsp) light brown sugar
- 15 g (1 tbsp) Dijon mustard
- 1 tbsp fresh thyme leaves (about 4 g)
- Zest from 1/2 lemon (about 1 tsp or 2 g)
- Freshly ground black pepper, to taste
- Optional: 60 g (1/2 cup) chopped pecans or walnuts, toasted
Instructions
- Heat a small skillet over medium heat and cook bacon until crispy, about 6–8 minutes. Transfer to a paper towel-lined plate to drain and cool, then chop.
- In the same skillet, remove excess bacon fat, leaving about 1 tsp. Add maple syrup and brown sugar, cooking until thickened, about 2–3 minutes. Stir in Dijon mustard and thyme; cook for 30 seconds.
- Preheat the oven to 200°C (400°F). Score the Brie rind in a crisscross pattern and place in an ovenproof dish. Sprinkle with lemon zest and black pepper.
- Spoon the maple glaze on top of the Brie and press the chopped bacon and optional nuts into it. Bake for 8–10 minutes until the glaze is bubbling and golden. Let rest for 2 minutes before serving.
Notes
Avoid overbaking to keep the cheese meltier. You can use smoked almonds or king oyster mushrooms as a vegetarian substitute for bacon.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1/6 of the baked wheel
- Calories: 320
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 10 g
- Cholesterol: 60 mg