Ingredients
1/2 baguette, thinly sliced
1 clove garlic
Extra-virgin olive oil, for drizzling
Kosher salt
1 c. frozen cranberries
1/2 tsp. finely grated orange zest
1 tbsp. fresh orange juice
1/4 c. granulated sugar
1/2 c. chopped toasted walnuts
6 slices thin-cut bacon
1 (8-oz.) round brie
Preparation
Step 1Make crostini: Preheat oven to 350°. Rub one side of each baguette slice with garlic. Arrange on a baking sheet and drizzle with oil. Season with salt. Bake, flipping halfway through, until golden and crisp, 8 to 10 minutes. Let cool.Step 2Make cranberry compote & bacon-wrapped Brie: Raise oven to 400°. In a small saucepan, combine cranberries, orange zest and juice, and granulated sugar. Cook, stirring until mixture comes to a boil. Continue to boil until cranberries burst and release juices, about 6 minutes. Stir in walnuts and remove from heat. Step 3On a work surface, weave 3 slices of bacon into the other 3 slices bacon. Top center of bacon weave with cranberry sauce. Place Brie on top of cranberry sauce and wrap any bacon overhang over Brie.Step 4Place a small cast-iron skillet over the brie and carefully flip the cutting board and skillet to transfer Brie into skillet. Remove cutting board.Step 5Bake until cheese is melty, 30 to 35 minutes. Serve Brie in skillet with a knife and crostini.
