|1/2 cup||(120 ml)||honey|
|1 tbsp||(15 ml)||fresh rosemary, chopped|
|1/4 cup||(60 ml)||raw slivered almonds|
|3x8 ounce||(3X 227g)||wheels brie cheese, chilled|
|1/3 cup||(80 ml)||olive oil|
|4 tbsp||(60 ml)||water, divided in 2|
- Start by cutting off the rinds of your brie, this is easier to do when the brie is cold, transfer to the bowl of your stand mixer and bring to room temperature, about 25 minutes.
- Next, place the rosemary into a small sauce pot with the honey and 2 tbsp (30ml) of the water. Place the pot over very low heat for about 20 minutes to infuse the honey then strain and set aside.
- Toast the almond slivers in the oven at 300’F (195’C) for about ten minutes or until nicely browned.
- To whip the brie, add the olive oil and remaining 2 tbsp (30ml) water to the stand mixer bowl with the brie and beat on medium speed for about 6-8 minutes, scraping down the sides as needed. After beating, the brie should become lighter and fluffy. Transfer to a shallow bowl or plate and drizzle the rosemary honey over the whipped brie and sprinkle with toasted almonds. Serve with your favourite crackers or a nice crusty baguette.