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Garlic honey baked brie with rosemary Erika Kubick
Serves 2 to 4
1 8-oz (225 g) wheel of Brie, room temperature
2 small garlic cloves, finely chopped
2 tsp rosemary, chopped
3T high-quality, local honey
Pinch of black pepper
sliced baguette
Preheat the oven to 350°F (175 ̊C).
Use a sharp knife to score a crosshatch pattern into the top rind. Don’t go all the way to the bottom, though!
Stuff the garlic into the slits in the cheese and place the wheel in the center of a baking dish.
Sprinkle the rosemary over the cheese, then drizzle with honey. 
Bake for about 15 minutes, until the cheese starts to ooze.
Let cool for 3 to 5 minutes, then surround with baguette slices and devour.
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Bring the cheese to room temperature before baking. This ensures that it heats evenly and doesn’t separate. 
Keep the heat around 350°F (175°C). A lot of recipes recommend 400° (205°C), but if you cook too hot, the fat will separate and you’ll be left with an oily mess.
Score the rind with a knife. This helps the toppings seep in, and makes it easier to dip later. You can also completely take the top off for easy access to dipping decadence. Make sure you keep the wheel contained in a baking dish or even the box it came in.
Consume as soon as it cools enough. Baked Brie doesn’t keep.
Reprinted with permission from “Cheese Sex Death: A Bible for the Cheese Obsessed”
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