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RECIPE: Honey-Brûléed Brie
- Yield: Serves 6
Description
Honey is a reflection of place, as Tricia and Tim Colon’s nectar shows. Their honey is raw and single-sourced from the island’s six towns. Each has its own distinctive flavor profile. Chilmark honey, for example, is light in hue and delicate; Edgartown honey is molasses-deep, rich, and treacly. It’s a full-time job producing up to 3,000 pounds of honey every year, with climate change — especially drought — creating new challenges every season. But Tricia says their customers make it all worth it: “They value how much hard work goes into it, and come back year after year.” One customer buys a case of honey for her dogs’ well-being. Others eat it by the spoonful. Tricia loves it drizzled over Mermaid Farm yogurt, mixed into salad dressing, and in this minimum-effort, maximum-reward dessert (or appetizer). It might just be the easiest recipe in the book, which means you should make it this weekend and enjoy with a glass of bubbles.
Ingredients
- 1 8–oz round brie
- 1 Tbsp raw honey, such as Island Bee Company, plus more for drizzling
- 1 Tbsp turbinado sugar
- Toasts for serving
Instructions
- Preheat the oven to 350°F. Place the brie on a small baking sheet. Slice the white layer of rind off the top. (If the brie came in a wooden container, place it back inside, cut side up, and return to the baking sheet.)
- Spread the honey over the top of the cheese. Sprinkle the sugar in an even layer over the honey. Bake until the sugar melts, 4 to 5 minutes. Preheat the broiler. Broil until the sugar has caramelized in spots, 2 to 3 minutes. Watch carefully so it doesn’t burn.
- Allow to rest at room temperature until the sugar hardens, 2 to 3 minutes. Serve with toasts.
