Melty Baked Brie with Herbed Honey

As it’s harvested throughout the season, local raw honey takes on different characteristics. Bee Haven Honey owner Samantha Gordon says spring honey is lighter in color and flavor, while summer honey takes on notes of trees and flowers. It all depends on what’s planted in the area where the bees are harvesting pollen. You can add herbal or floral essences to honey by infusing it with rosemary or lavender. Sam says that herbal-infused honey “is great drizzled over a baked wedge or round of Brie cheese, served with baguette slices.” Use any remaining honey as a topper for toasted Anderson Brick Oven bread or Blue Oven Bakery English muffins.

makes 6–8 servings

1 cup local raw honey
2 sprigs of fresh rosemary or lavender
¼ wheel Brie cheese

Place honey in a double boiler with water in the bottom pan. Cut rosemary into 1-inch pieces and add them to the honey. Over boiling water, bring honey to 160˚ and keep at 160˚ for 15 minutes. Remove from heat and let stand for 15 minutes. Strain out the herbs.

Preheat oven to 350°; line a baking sheet with parchment pa.per. Place the Brie on the baking sheet and drizzle with about 4 tablespoons of the infused honey. Bake for 5–7 minutes, until the cheese is soft and oozing, but not melted. 

Serve with hearty crackers or toasted baguette slices.