This Brie is topped with fresh honey, slivers of garlic and sprinkled with fresh rosemary leaves before being lightly smoked and baked until the cheese oozes when cut open, great served with crispy crackers and a cold beer or wine.
Cooking style: Smoker, indirect
Cooking time: 25-30 minutes
1 triple cream Brie wheel
1 tablespoon fresh rosemary leaves
2 cloves garlic cut into thin slivers
Good quality honey
- Top the Brie with rosemary, garlic then drizzle all over with honey.
- Place on a tray in the smoker and cook at 150c (300f) with some light smoke such as apple or pecan until the sides of cheese begin to bulge and are soft when pressed.
- Drizzle with a little more honey then serve with your favourite crackers.