Honey Thyme Sweet Cherry Baked Brie
I’ve been craving baked brie lately so I finally decided to make some recently. We normally top our baked brie with a spicy fruit jam but wanted to try something different this time. I found a wonderful recipe at Half Baked Harvest that looked irresistible. I baked the brie in my cast iron skillet instead of grilling it on the grill. The recipe takes a little more time to make but is worth the extra effort. The combination of flavors and textures in this honey thyme sweet cherry baked brie is wonderful. I really loved the creamy brie with the sweet/tart cherries drizzled with thyme-infused honey – so delicious! The whole family thought this appetizer was delicious – especially my son!
How to Make Honey Thyme Sweet Cherry Baked Brie
Add the honey, fresh thyme, and sea salt to a small saucepan over low heat and cook until it boils. Remove from the heat and let the honey sit for 5 minutes or until ready to serve. Side Note: If you make the honey in advance, reheat it a bit right before serving so it drizzles well.
Preheat the oven to 350 degrees. Place the baguette slices on a baking sheet and put them into the oven to bake for 5-7 minutes, or until slightly crisp. Remove from the oven and allow to cool.
Coat a small cast iron skillet with olive oil cooking spray. Place the brie round in a small cast iron skillet then put it into the oven. Cook for about 15-20 minutes, or until the brie is softened & getting gooey. Remove from the oven.
While the brie is baking, prepare the cherries by placing the halved & pitted cherries and butter in a small saucepan over medium heat. Cook, stirring occasionally, until the cherries begin to release their juices, about 5-7 minutes.
To serve, spoon the cherries on top of the warm baked brie then drizzle with some of the infused honey, to taste. Serve immediately with the warm crostini and extra honey on the side. Enjoy!
Ingredients
- ¼ cup honey
- 3 sprigs of fresh thyme
- Pinch of flakey sea salt
- 1 baguette, sliced on an angle
- 1 8 oz wheel of double creme brie
- 1 cup fresh cherries, pitted and halved
- 1 tbsp butter
Instructions
- Prepare the infused honey while the crostini is baking by adding the honey, fresh thyme, and sea salt to a small saucepan over low heat and cook until it boils. Remove from the heat and let the honey sit for 5 minutes or until ready to serve. Side Note: If you make the honey in advance, reheat it a bit right before serving so it drizzles well.
- Make the crostini by preheating the oven to 350 degrees.
- Place the baguette slices on a baking sheet and put them into the oven to bake for 5-7 minutes, or until slightly crisp. Remove from the oven and allow to cool.
- Prepare the brie by coating a small cast iron skillet with olive oil cooking spray.
- Place the brie round in a small cast iron skillet then put it into the oven. Cook for about 15-20 minutes, or until the brie is softened. Remove from the oven.
- Prepare the cherries while the brie is baking by placing the halved & pitted cherries and butter in a small saucepan over medium heat.
- Cook, stirring occasionally, until the cherries begin to release their juices, about 5-7 minutes.
- To serve, spoon the cherries on top of the warm baked brie then drizzle with some of the infused honey, to taste. Serve immediately with the warm crostini and extra honey on the side. Enjoy!
This looks sensational! Wish my husband ate cheese…so I could make this!
Now this sounds heavenly. I could eat this for a meal with a crusty loaf of bread and be pretty content.
What a great appetizer.
i surprised myself by becoming a fan of baked brie, but i am! the cherries make it irresistible!