This recipe was provided by Bee Haven, and can be found in the Findlay Market Cookbook.
Ingredients - Yield: 6-8 Servings
1 cup of local honey
2 sprigs fresh rosemary
¼ wheel Brie
Baguette for serving
Directions
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Place honey in a double boiler with water in the bottom pan. Cut rosemary into 1-inch pieces and add it to the honey. Over boiling water, bring honey to 160 degrees and keep it there for 15 minutes. Remove from heat and let stand for 15 minutes. Strain out the herbs.
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Preheat oven to 350 degrees; line a baking sheet with parchment paper. 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.
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Serve with hearty crackers or toasted baguette slices.
