Honey + Almond + Rosemary Baked Goat Milk Brie

Okay guys. This is so incredible. I'm serious. This is so perfect for a simple hors d'oeuvre, the main event on a wonderful charcuterie board, OR... lunch. Because when I tested this super easy baked brie recipe, that what I ate it for. Lunch. And it was perfect and the greatest thing ever. It is TOO EASY for you not to make it right now. Like go to the store now! Enjoy!


Yield : 1 mini baked brie

1 Wheel of Goat Milk Brie Cheese (I used Montchevre! You can get it at HEB. OR you can use whatever brie you like!)

1/4 Cup of Sliced Almonds

1 tsp Himalayan Pink Salt

1 medium sized sprig of rosemary

1/2 cup Honey

Crackers of your choice! I recommend simple sea salt crackers (I love Simple Mills!!)- or a sweeter kind if you're feelin' it!

Preheat your oven to 400 degrees. 

In a small pan over medium/high heat, toast your salt, rosemary and almonds together for 5 minutes. Set aside. 

Grab a creme brule ramekin (wide & shallow as pictured... If you don't have this, I recommend baking it in some kind of small pan with sides to avoid your ingredients getting everywhere). Pour half of your honey into the ramekin.

Get your wheel of cheese and slice the skin on the brie just slightly in a criss cross pattern on both sides (scroll down for picture). 

Place Brie in the honey filled ramekin. Top with Almond Mixture and remaining honey.

Bake for 10-12 minutes.



Tip: I recommend using double the ingredients if you purchase a larger brie wheel!