A decadent holiday-worthy appetizer that showcases the flavor of Laura Chenel Creamy Brie — mild and nutty with hints of mushroom, lemon and grass. The firm velvety interior becomes soft and oozy when baked and looks festive with a cranberry topping. What makes this recipe appealing for entertaining is the rosemary-scented honey and red wine cranberries can be made ahead of time and the Brie baked just before serving. Once it cools to room temperature it's still delicious. Serve on a bread board and pair with a Sauvignon Blanc or a Belgian-style ale.
Recipe by Faith Gorsky, An Edible Mosaic