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Baked Brie with Maple Caramelized Apples and Spiced Praline Bacon
April 01, 2018

I liked this recipe and I would make it again. My personal preference would be to increase (maybe double) the bacon and pecan portion of the dish. *Disclaimer* I currently don't have an oven, so I cooked the bacon and melted the brie on the stove. Next time, I might try to manipulate the cheese more and melt it with chicken stock, for example, to get it to a more fluid consistency. That way, when I mix in the apples, bacon, and pecans, the consistency is more spreadable. It may even store well in a spreadable form. As it is, I stored it overnight in my fridge and it still tasted good the next day (cold and warm). I definitely suggest using high quality bacon though. It takes the dish to the next level.