Ingredients:

  • 1 wheel (8 oz) Brie cheese
  • 3 tbsp raspberry or fig jam
  • 1 tsp honey
  • 2 sprigs fresh rosemary
  • 1 tbsp sliced almonds
  • 1 cup mixed crackers
  • 1 cup sliced baguette, toasted
  • 1 cup red grapes, halved
  • 1/2 cup dried apricots
  • 1/4 cup Marcona almonds
  • 2 tbsp cornichons

Instructions:

  1. Preheat the oven to 350°F (175°C). Place the Brie wheel in a small oven-safe skillet or ceramic baking dish.
  2. Using a sharp knife, gently score the top rind of the cheese in a diamond cross-hatch pattern, cutting approximately 1/4 inch deep.
  3. Spoon the jam evenly over the scored top, drizzle with honey, and sprinkle with sliced almonds.
  4. Bake for 12–15 minutes until the cheese is slightly puffed and the jam is bubbling at the edges.
  5. Remove from oven and let the cheese rest for 2 minutes to stabilize the structure.
  6. Arrange mixed crackers, toasted baguette, halved grapes, dried apricots, and Marcona almonds in sweeping curves on a large wooden serving board.
  7. Place the warm skillet (or slide the cheese) onto the center of the board, add cornichons to the gaps, and garnish with fresh rosemary sprigs.