Bacon & Brie Recipe
(427 cal per serving) Baby Brie Gruyère Raclette Fontina White Wine Bacon Lemon Scallions Gluten Free
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Ingredients
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Cheese & Dairy
Proteins
Liquids & Acid
Aromatics & Garnish
Optional / For Serving (Gluten-free)
Method
Prepare Ingredients
Preheat and prep
Preheat oven to 375°F (190°C). Remove Brie from refrigerator 20–30 minutes before baking so it comes closer to room temperature. Trim any thick rind if desired but keep the wheel mostly intact.
Grate Gruyère and Fontina and set aside. Thinly slice Raclette or similar cheese if not pre-sliced. Thinly slice scallions separating whites and greens. Juice lemon and measure white wine.
Cook Bacon
Pan-fry bacon
Place a medium skillet over medium heat. Add the 6 slices of thick-cut bacon and cook until fat renders and bacon is crisp but still slightly pliable, about 6–9 minutes, turning occasionally for even browning.
Transfer bacon to a paper-towel-lined plate to drain. Reserve about 1 tablespoon bacon fat in the skillet (discard excess or save for another use). When bacon is cool enough to handle, roughly chop into 1/2-inch pieces.
Assemble & Bake Brie
Prepare the Brie for baking
Place the Brie on a small ovenproof baking dish or on a parchment-lined sheet. Using a sharp knife, make a shallow crisscross cut in the top rind of the Brie about 1/4-inch deep to help flavors penetrate.
In a small bowl, combine the grated Gruyère, grated Fontina and sliced Raclette. Stir in the chopped bacon (reserve about 1 tablespoon for garnish) and add black pepper, sea salt, and lemon juice. Mix until evenly combined.
Drizzle the white wine over the Brie and into the cuts (about 2 tablespoons directly on the cheese, the rest around the base) so it steams and helps melt the cheese while baking.
Heap the cheese-and-bacon mixture on top of the Brie, pressing gently so it adheres. Scatter the reserved chopped bacon over the top.
Bake in the preheated 375°F (190°C) oven for 12–15 minutes, until the Brie is soft and the topping is melted and bubbling. If you prefer a lightly browned top, place under the broiler for 1–2 minutes—watch closely to prevent burning.
Finish & Garnish
Remove the baked Brie from the oven and let rest for 3–5 minutes so the cheese firms slightly but remains gooey inside.
Scatter the sliced scallion whites and then the green tops over the melted cheese. Squeeze the remaining lemon wedges lightly over the top for brightness if desired.
Serve immediately with gluten-free crackers or toasted GF baguette slices. Use small spoons or spreaders to pull warm, gooey cheese onto crackers. Pass extra pepper at the table.