4 thin rashers smoked bacon
2 thick slices of gluten free bread
1 tbsp cranberry sauce to serve (optional)
a handful of rocket or watercress, to serve
Set the grill on high and put a sheet of foil under the grill rack to catch any cooking juices and save on washing up later.
Lay the bacon on the rack and grill for 2 minutes. While it is grilling, slice the cheese (aim to get about 8 long slices).
Put the slices of gluten free bread under the grill as well for just under a minute until the bread is evenly toasted on one side only.
Keep an eye on it – a whole minute is just that little bit too long and the bread may start to char.
Flick the gluten free bread over and cover the untoasted sides first with a layer of the grilled bacon.
Don't worry if it looks a little rough and ready – it all adds to the effect. Drape the brie on top.
Grill for another minute or so, until the cheese is melted and oozy.
Remove and eat straight away with the rocket or watercress on the side with the cranberry sauce.
Recipe adapted from: Good Food