Ingredients:

  • 1 large wheel (approx. 450g) Triple Cream Brie
  • 3 cloves Garlic, thinly slivered (15g)
  • 2 sprigs Fresh Rosemary, stems removed (5g)
  • 4 sprigs Fresh Thyme, leaves stripped (3g)
  • 1 tbsp Extra Virgin Olive Oil (15ml)
  • 1 tbsp Honey or Hot Honey (21g)
  • 1/2 tsp Flaky Sea Salt (3g)
  • 1 French Baguette, sliced into 1/2 inch rounds (250g)
  • 4 tbsp Unsalted Butter, melted (56g)
  • 1/2 tsp Garlic Powder (1.5g)
  • 1 tsp Dried Parsley (0.5g)
  • 1/4 tsp Salt (1.5g)

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. In a small bowl, whisk the melted butter, garlic powder, parsley, and salt. Arrange the baguette slices on one half of the baking sheet and brush both sides generously with the butter mixture.
  2. Place the brie wheel on the other half of the baking sheet. Using a sharp paring knife, gently score the top rind in a 1-inch crosshatch pattern, cutting about 1/4 inch deep. Push the slivered garlic and small clusters of fresh rosemary and thyme into the slits. Drizzle the top with olive oil.
  3. Slide the baking sheet into the oven. Bake for 15 to 20 minutes. Watch for the crostini to become golden-brown and crisp, while the brie should feel very soft to the touch and just begin to bulge at the sides.
  4. Remove from the oven. Immediately drizzle the warm honey over the top of the brie and sprinkle with flaky sea salt. Let the cheese rest for 3 to 5 minutes before serving to allow the internal temperature to stabilize.