Baked Brie with Rosemary, Almond & Cherries

My memories of baked brie are tied to times of gathering—the cranberry, pecan and honey version my mom made for Thanksgiving just hours after I became engaged or the jam and pasty-wrapped version my cousin makes for impromptu cookouts at the Cape. But I was feeling a bit too healthy from all the greens, so baked brie for dinner it was. It has fruit, right? And seasonal fruit at that! And honestly how can you turn down something literally oozing with this must goodness? The human mind is not capable of such will power. At least mine is not.

Baked Brie with Rosemary, Almond & Cherries
serves 4-6 as an appetizer

2 T chopped fresh rosemary
2 T chopped slivered almonds
2 T honey
1 brie cheese round
8 fresh cherries, pitted and chopped
crackers (of your choice)

Preheat oven to 400F. In a small bowl, combine rosemary and almonds. With a pastry brush (or knife), coat the sides of the brie with honey and dip into rosemary-almond mixture, pressing. Place brie on a baking sheet. Brush the top with honey and sprinkle with the remaining herb mixture. Place in oven and bake 20 minutes. Remove brie from oven and top with chopped cherries. Bake an additional 5-10 minutes until brie is soft when cut. Serve with crackers.