- 1 Wheel Brie, recommended Castello Brie
- 1/4 Cup Honey
- 1/2 Cup Toasted Walnuts, chopped or halved (your preference)
- 1/2 Tsp. Rosemary, finely minced (adjust according to taste preference)
- 3 Tbsp. Dried Cherries or Cranberries (optional)
- Sea Salt (to taste)
- Toasted bread, crackers or fruit for serving
- Preheat oven to 350°. Place the Brie into a cast iron skillet, casserole dish, or pie plate (see note). Place into the oven and bake for 5-15 minutes, until softened but not completely melted.
- Meanwhile, combine honey, walnuts, rosemary, and dried fruit (if using). Stir until completely combined. If your honey is really thick you can place it in the microwave for a few seconds to thin it out a bit. Don't microwave it too long or it will become really thin.
- Once the Brie is done, sprinkle it with a little salt, then spoon over the honey mixture and sprinkle with a little more sea salt. Serve immediately with toasted bread, crackers and fruit.
BRIE: If using a wedge of Brie I leave the rind on and allow the cheese to melt slightly from the exposed sides. If using a wheel of Brie, I like to remove the rind from the top. I find that this makes it easier to serve.
TOASTING WALNUTS: Place the walnuts in a skillet over medium heat. Heat, stirring occasionally until the nuts are fragrant and toasted (several minutes). Watch them closely so they don't burn.
Adjust the quantity of topping based on the size of cheese. The amounts listed are for a wedge of Brie that would serve 4-6 as an appetizer.
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