If you are a cardiologist, please close out of your web browser now. If you love bacon, cheese and puff pastry, you may want to dim the lights and throw on some Barry White because it’s about to get really hot. No, really, it’s very hot. Please rest the dish before eating or risk serious mouth burn. This more savory version of Brie en Croute will serve 10-12 people.
Bacon and Green Onion Brie en Croute
1 puff pastry sheet
1 round of brie (I’m using camembert today)
3 slices of bacon, diced and cooked to desired doneness, drained on a paper towel
¼ cup diced green onion
Preheat oven to 375. On a lightly floured board, roll pastry sheet out a little. Place brie round in the center of the pastry, top with green onion and bacon bits. Bring up corners of pastry sheet and twist into a “knot” on the top. Cut 5-6 slits in top of pastry to ventilate.
Bake on a cookie sheet for 35-45 minutes or until pastry is golden brown. Remove from oven, let rest 5 minutes and serve hot with crackers.