4 strips bacon
2 tablespoons candied pecans or walnuts, finely chopped
2 tablespoons dried cranberries, finely chopped
6 dried apricots, finely chopped
1 tablespoon fresh rosemary leaves, finely chopped
2 teaspoons red wine vinegar
Kosher salt and freshly ground black pepper
One 7- to 8-ounce round high-quality Brie, preferably from France
Sliced baguette, crackers and apple and/or pear slices, for serving
Preheat the oven to 325 degrees F. Lay the bacon in a large skillet, then cook over medium heat until golden and crisp, 4 to 5 minutes per side. Drain the bacon on paper towels, let cool, then finely chop.
Combine the bacon, pecans, cranberries, apricots, rosemary, vinegar, pinch of salt and a few grinds of pepper in a small bowl.
Remove the Brie from its packaging. Cut off the top rind of the round of Brie, leaving a 1/4-inch border around the edges (use a sharp knife and go in from above at a slight angle). Discard the rind you have removed. Put the Brie in a small baking dish. Top with some of the cranberry-pecan-bacon crumble, and scatter the rest around the Brie. Cover the dish with foil, and bake until the cheese is warm and gooey, 30 to 35 minutes.
Serve with bread, crackers and apple and/or pear slices for dipping.