This Maple Bacon Baked Brie is one of the easiest appetizers you will ever make, and the mouthwatering flavors are sure to impress.
Everything is better with bacon... especially baked brie! This buttery Brie is topped with warm maple syrup and plenty of smoky bacon. The taste is as irresistible as the aroma.
It smells like breakfast, but it's an incredible appetizer that is dressed to impress! The healthy dose of maple syrup will last until the very last bite of cheese is gone.
What is Brie cheese?
Brie is a soft cow's milk cheese that is named after the region of France where it originates. It can be served at room temperature or baked until is warm and melty.
Brie is a popular choice on cheese boards and pairs wonderfully with fresh fruit and jams. It's equally delicious served warm, commonly baked in puff pastry or garnished with sweet or savory toppings.
- Brie - An 8-ounce wheel of Brie is needed.
- Maple syrup - Pure maple syrup is best.
- Fresh rosemary - Adds a subtle earthy flavor.
- Bacon - I used maple bacon, but any variety will taste delicious!
How to make Maple Bacon Baked Brie
See the recipe card for complete instructions and ingredient amounts.
- Score the top of the brie, making a criss-cross pattern. Bake the brie at 400 degrees until soft and melty, about 15-20 minutes.
- Meanwhile, warm the syrup and rosemary sprigs in a small saucepan. Cook the bacon in a skillet until brown and crisp. Drain on a paper towel-lined plate. Chop.
- Remove the rosemary sprigs and add the chopped bacon to the syrup. Pour the syrup mixture over the warm brie and serve.
Serving and storing
Serve warm Brie immediately with crackers or crostini. Store leftovers in an airtight container for up to 3 days.
No, the rind should be left intact to hold the brie together while it bakes. The rind is safe to eat. When serving Brie cold, removing the rind is a matter of personal preference.
If time allows, it is best to let Brie sit at room temperature for 30-60 minutes. This will help the Brie heat more evenly.
Brie is aged for a shorter time which results in a milder flavor. Camembert is aged longer which yields a stronger taste.
Maple Bacon Baked Brie with Rosemary
- 8 ounces round Brie cheese
- ½ cup pure maple syrup
- 2 sprigs fresh rosemary
- 4 slices bacon (cut into 1-inch pieces)
- Preheat the oven to 400 degrees.
- Using a sharp knife, score the top of the Brie in a cross-hatch pattern. Place the cheese in a shallow baking dish or on a sheet pan lined with parchment paper.
- Bake until the cheese is soft and melted, about 15-20 minutes.
- Meanwhile, add the syrup and rosemary sprigs to a small saucepan. Warm over low heat.
- In a skillet over medium heat, cook the bacon until brown and crisp. Transfer it to a paper towel-lined plate to drain. Then chop.
- Transfer the warm Brie to a serving platter. Discard the rosemary and add the bacon to the syrup. Pour the syrup over the Brie. Serve with crackers or crostini.
- If time allows, it is best to let Brie sit at room temperature for 30-60 minutes. This will help the Brie heat more evenly.
- Do I need to remove the rind from Brie before baking? No, the rind should be left intact to hold the brie together while it bakes. The rind is safe to eat. When serving Brie cold, removing the rind is a matter of personal preference.
- What is the difference between Brie and Camembert? Brie is aged for a shorter time which results in a milder flavor. Camembert is aged longer which yields a stronger taste.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.