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Yields:
10 serving(s)
Prep Time:
15 mins
Total Time:
1 hr 15 mins
Cal/Serv:
263
This bacon-wrapped Brie, filled with homemade cranberry compote, will be the most popular appetizer at your next party. Sorry, cheese board.
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Ingredients
For the crostini
- 1/2
baguette, thinly sliced
- 1
clove garlic
Extra-virgin olive oil, for drizzling
Kosher salt
For the bacon-wrapped brie
- 1 cup
frozen cranberries
- 1/2 tsp.
finely grated orange zest
- 1 Tbsp.
fresh orange juice
- 1/4 cup
granulated sugar
- 1/2 cup
chopped toasted walnuts
- 6
slices thin-cut bacon
- 1
(8-oz.) round brie
Directions
- Step 1Make crostini: Preheat oven to 350°. Rub one side of each baguette slice with garlic. Arrange on a baking sheet and drizzle with oil. Season with salt. Bake, flipping halfway through, until golden and crisp, 8 to 10 minutes. Let cool.
- Step 2Make 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.
- Step 3On 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.
- Step 4Place a small cast-iron skillet over the brie and carefully flip the cutting board and skillet to transfer Brie into skillet. Remove cutting board.
- Step 5Bake until cheese is melty, 30 to 35 minutes. Serve Brie in skillet with a knife and crostini.
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