This baked brie with bacon and apples is creamy, smoky perfection

Southern Kitchen

About the recipe

Baked brie spread on crackers or fruit slices is a classic appetizer. You’d be hard-pressed to find someone who doesn’t love melty baked brie cheese, regardless of what you put on it, but when you top it with cinnamon, apples and bacon? Perfection.

The key to moving baked brie from the oven to a serving dish easily is baking it on parchment paper and keeping it there. Slice the top rind off the brie and move it, still on the parchment paper, to a baking dish. When it’s done, just take the whole baked brie, parchment paper and all, and move it onto a serving dish.

This recipe comes courtesy of the blog Biscuits and Burlap, where it first appeared.

Serves: 8

Hands on time: 20 minutes

Total time: 30 minutes


3 strips bacon, diced

2 tablespoons unsalted butter

1 apple, such as Granny Smith, diced

2 tablespoons brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt

1 (8-ounce) wheel Brie cheese

Toasted and sliced baguette, crackers and/or apple slices, for serving


Heat the oven to 325 degrees. Line a baking sheet with parchment paper.

In a medium 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. 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.