Serves 8 to 10 | Active Time 25 minutes
Total Time 25 minutes
¼ cup chopped dried apricots
¼ cup honey, divided
1 teaspoon minced fresh rosemary
¼ teaspoon table salt
¼ teaspoon pepper
2 (8-ounce) wheels firm Brie cheese, rind removed, cheese cut into 1-inch pieces
1 tablespoon minced fresh chives
Perfect Pair
Tomato Salad  or Skillet-Roasted Broccoli with Smoky Sunflower Seed Topping make excellent fresh counterpoints.
WHY THIS RECIPE WORKS When Brie is warmed, it becomes rich and gooey, and pairing it with sweet fruit or jam brings out its savory notes. For sweet and creamy flavor in this small bite, we reengineer the traditional whole wheel of baked Brie by trimming off the rind (which doesn’t melt that well) and cutting the cheese into cubes. This allows our honey-apricot mixture to be evenly distributed throughout this deconstructed version of the dish, not just spooned on top. We bake the cheese in a cast-iron skillet; since cast iron holds on to heat so well, it keeps the cheese in the ideal luscious, fluid state for serving, too. An extra drizzle of honey and some minced chives at the finish reinforce the sweet-savory flavor profile. Be sure to use a firm, fairly unripe Brie for this recipe.
1 Adjust oven rack to middle position and heat oven to 400 degrees. Microwave apricots, 2 tablespoons honey, rosemary, salt, and pepper in medium bowl until apricots are softened and mixture is fragrant, about 1 minute, stirring halfway through microwaving. Add Brie and toss to combine.
2 Transfer mixture to 10-inch cast-iron skillet and bake until cheese is melted, 10 to 15 minutes. Drizzle with remaining 2 tablespoons honey and sprinkle with chives. Serve immediately.