Baked Brie Recipe

To make honey whole-wheat baguettes, in large bowl, stir together flour, yeast, salt, 1 1/2 tablespoons honey and 1 cup water. Dough will be wet and sticky.

Cover bowl with plastic wrap and let rise for 12 to 18 hours at room temperature. The surface will have a few bubbles on it when the dough is done rising. A rise time anywhere between 12 and 18 hours will work fine, as long as it’s at a comfortable room temperature of 68 to 72 F. 

After dough rises, flour work surface and quickly form two evenly sized baguettes about 2 inches wide by 8 inches long. Place baguettes on floured dish towel that isn’t fuzzy, and cover with second similar dish towel. Let dough rise for about 2 hours at room temperature. 

Place large baking dish, such as cast-iron skillet or ceramic dish, in oven and preheat oven to 450 F. (Two baking dishes may be required to accommodate loaves.)

Bake bread for 25 to 30 minutes on center oven rack. The bread is done when it is nicely browned and sounds hollow when tapped. 

Cool on wire rack, and then slice each loaf into 16 pieces. 

To make raspberry topping, place raspberries in small saucepan with 2 tablespoons honey and remaining water. Cover and cook over low heat for 5 minutes. Uncover and continue to simmer gently for 10 minutes to cook off liquid and thicken mixture. It will take on the texture of jam as it cools. 

To assemble appetizers, place baguette slices on baking sheet and lightly toast under broiler for 1 or 2 minutes. Remove from oven and add about 1/2 teaspoon honey to each crostini, and then top with brie piece. Return baking sheet to oven and broil for 1 additional minute. Watch carefully. You want the brie to get warm and soften a bit more, but don’t let it turn brown or get so soft that it oozes off the crostini. 

Remove baking sheet from oven and add 1/4 teaspoon raspberry topping to top of each piece of baked brie. Serve warm.