Honey Hazelnut Baked Brie

Ingredients

• 1 round of brie
• 1/4 cup toasted hazelnuts, lightly chopped
• 1/2 cup sherry vinegar or apple cider vinegar
• 5 Tbsp honey
• Pinch of salt
• 1 small sprig rosemary

Directions

1. Combine the vinegar, honey, salt, and 5 or 6 needles from the rosemary sprig in a small saucepan, and give everything a good stir. Set it over medium high heat and bring it to a simmer. Turn the heat down to low, then let it simmer until the color deepens and the mixture thickens into a thin syrup, about 5 to 10 minutes. If it goes a little too far and turns into hard candy instead of syrup, don’t panic — add water and warm it again.
2. Take the saucepan off the heat and mix in the hazelnuts. While that sauce is bubbling away, get the brie going. Preheat the oven to 350 degrees F (175 degrees C). With a serrated knife, cut away the very top of the brie round so the cheese is exposed on one side. Set it, cut side up, on a baking sheet lined with parchment paper or a Silpat.
3. Bake the brie until it’s just softened and bubbly, about 15 minutes. Give the pan a gentle jiggle to check whether the cheese has melted all the way through.
4. Pull the brie from the oven and let it sit for a minute or two. Carefully move it to a serving dish with a metal spatula, or two if that feels safer. Spoon the honey vinegar hazelnut sauce over the top, then finish it with the sprig of rosemary.
5. Serve with sliced tart apples.