Tieghan Gerard of Half Baked Harvest shares her secret to herby, oozy, goodness.

“My Nonnie passed a few years ago, but I think about her almost every day,” Half Baked Harvest‘s Tieghan Gerard writes in her cookbook, Half Baked Harvest Quick & Cozy. “I hadn’t realized how much of what I do today is influenced by her! Baked Brie was her specialty.” A recipe inspired by the hard work of a loving grandma? You know this is going to be good. “She did [baked brie] so well, and it was the appetizer we’d request at every single one of her dinner parties.”

She writes, “Her Brie was always sprinkled with brown sugar and pecans and wrapped in pastry — a true delight. This version is more herby and savory than Nonnie’s, but I know she would definitely approve of it.” And for what it’s worth, we also approve of the earthy additions of rosemary and garlic that perfectly counter-balance the bright sweetness of honey. “Serve this baked Brie over the holidays — doubling the recipe is always smart whether your crowd is big or small, because guests always devour this one.”

Tieghan Gerard’s Honey Baked Brie Recipe

PREP TIME 15 minutes
COOK TIME 30 minutes
TOTAL TIME 45 minutes, plus chilling time
SERVES 6 to 8

Ingredients

1 tablespoon chopped fresh rosemary or thyme
2 garlic cloves, finely chopped or grated
1 (8-ounce) sheet frozen puff pastry, thawed but cold
1 to 2 tablespoons fig preserves
8 ounces Brie, cut into 1-inch cubes
1 cup cubed Gouda or Fontina cheese
2 teaspoons honey 1 large egg, beaten
Coarse sugar, for sprinkling

For Serving

honey
freshly ground black pepper crusty bread
crackers
apple slices

Instructions

Preheat the oven to 425°F. Line a shallow 8- to 10-inch round baking dish or pie plate with parchment paper.
In a small bowl, combine the rosemary and garlic. Pinch them together with your fingers until fragrant.
Unfold the puff pastry sheet, arranging it flat in the prepared baking dish and letting the excess hang over the sides. Spread the fig preserves in the center of the pastry, leaving about a 1-inch border. Pile the Brie and Gouda on top of the preserves, then sprinkle on the rosemary and garlic mixture. Drizzle with honey. Fold the corners of the pastry over the cheese, mostly covering it. Brush the exposed parts of the pastry with the egg and sprinkle all over with sugar. Chill in the refrigerator for about 10 minutes.
Bake until the pastry is deep golden brown and the cheese is bubbling, 25 to 30 minutes.
Serve with more honey, black pepper, and your favorite bread, crackers, and/or apple slices — or just with a spoon!