Honey-Baked Brie with Rosemary
Think of this baked brie kind of like a one-step fondue! It’s so easy, I’m not even sure I can call it a recipe. The top rind of the Brie is scored with a knife for easy dipping (and extra presentation points) and then brushed with floral honey helping the top caramelize while the sweet honey seeps into the melty cheese. I call for brie here because it’s accessible and friendly on your wallet, but you can also try this with almost any bloomy-rind, soft-ripened cheese like camembert or even cambozola.
Serves 6 to 8
One 14-ounce wheel of brie, in its wooden box (see NOTE)
2 teaspoons honey, plus more for drizzling
Small rosemary sprigs, for garnish
Flaky sea salt, for sprinkling
Crackers, sliced fruit and vegetables, such as fennel, Belgium endive leaves, apple and pear, for serving
1. Preheat the oven to 400°. Remove the brie from the wooden box and remove any wax or paper packaging. Return the cheese to the bottom half of the wooden box and place the lid under the base for extra support. Set on a rimmed baking sheet.
2. Using a sharp paring knife, score the top of the brie in a ¾-inch crosshatch pattern. Brush the top of the cheese with the 2 teaspoons of honey. Bake the cheese until soft and gooey in the middle and the top is beginning to brown, 15 to 20 minutes.
3. Transfer the wooden box to a platter. Drizzle with more honey, garnish with small rosemary sprigs and sprinkle with a little flaky sea salt. Serve right away with crackers and sliced fruit and vegetables for dipping.
NOTE For extra support in the oven, you can tie a piece of cooking twine around the circumference of the wooden box. If your cheese does not come in a wooden box, then remove the packaging and place in a small baking dish.