Herbed Baked Brie

appetizer brie cheese rosemary thyme

Rick Martinez

8 Servings

Source

Ingredients

1 2.2-pound wheel of brie (or 8-ounce rounds)

6 sprigs rosemary

6 sprigs thyme

2 tablespoons olive oil

Cranberry-Pear Mostarda, Thyme-Roasted Walnuts, sliced pear, crackers, and sliced baguette (for serving)

Method

Place brie on a plate and freeze until very firm, about 30 minutes.

Preheat oven to 350°. Cut off top rind of brie with a sharp knife (it’s okay if you can’t get the rind off in one piece; brie will smooth out as it bakes).

Toss rosemary, thyme, and oil on a parchment-lined rimmed baking sheet until coated. Spread herbs evenly on parchment. Place brie in the center so that it covers about half of the herbs. Bake until cheese is melted, 15–20 minutes. Remove from oven and let rest to firm up slightly, about 5 minutes (if you skip this step, you risk spilling molten cheese all over your cutting board).

Strip leaves from uncovered herbs and sprinkle over brie. Using parchment and a wide spatula, carefully slide brie and covered herbs onto a cutting board.

Arrange mostarda, walnuts, pear slices, crackers, and baguette slices around cutting board; serve brie warm.