Kensington Park’s Annual Speaker Series: Local Author Spotlight
Tuesday, April 16th at 2pm: Susan Coll, Author of Acceptance
Space is limited, click HERE & RSVP Now!
Open Mobile Menu
Kensington Park’s Annual Speaker Series: Local Author Spotlight
Tuesday, April 16th at 2pm: Susan Coll, Author of Acceptance
Space is limited, click HERE & RSVP Now!
Open Mobile Menu

Culinary Corner with Chef Morissa: Baked Brie

BAKED BRIE with CRANBERRY PECAN BACON CRUMBLE

Ingredients:

4 strips of bacon

2 tbsp. candied pecans

2 tbsp. dried cranberries

 

1 tbsp. Fresh chopped Rosemary

2 tsp. red wine vinegar

Salt and Pepper to taste

1-8oz. Brie Wheel

Sliced Baguette or crackers for Serving

 

Preparation:

Preheat the oven to 325 degrees.  Lay the bacon on a sheet pan and bake until crispy.  Drain grease and let cool.  Finely chop Bacon.  Combine bacon, pecans, cranberries, rosemary, vinegar and salt and pepper in a bowl.  Remove Brie from packaging.  Cut off the top rind of the round of Brie.  Discard rind.  Put brie in a small baking dish and top with the bacon mixture and scatter the rest around the brie.  Cover with foil and bake until the cheese is warm and gooey about 30 minutes.  Serve with bread or crackers.

 

Wine Pairing:

Discover Prosecco. It’s bright, it’s bubbly, it’s fun. The fruit flavor of this wine from the Veneto region pairs wonderfully with the cranberry. Brands such as Ruffino, Cupcake, La Marca. Price point: $10-14.

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