I especially liked it served with Wasa's rosemary crispbread; the herbal flavors and delicate crunch were perfect with the warm cheese and juicy plums.Brie with Roasted Cinnamon Plums Serves 6 as an appetizer. Adapted from Two Peas and Their Pod.
1/2 pound plums, pitted and chopped into 1-inch chunks
1/2 teaspoon cinnamon
2 tablespoons brown sugar
One 8-ounce wheel of Brie, at room temperature
Sprig fresh thyme or rosemary, to garnish
Heat the oven to 450°F. Toss the chopped plums with the cinnamon and brown sugar in a pie plate. Drizzle just enough honey over them to coat, toss the plums so they are in a loose dressing of honey, cinnamon, and sugar. Roast for 20 minutes, or until the plums are softened and bubbling.
Place the Brie in another pie plate or oven-safe dish. Spoon most of the plums on top of the Brie, and arrange the rest outside its circumference.
Place the Brie in the oven for 5 to 7 minutes. It should not melt completely — just be warmed through.
Garnish with a sprig of fresh thyme or rosemary and serve immediately with crackers. Wasa's rosemary crispbread is especially good with this!
Note: The roasted plums can be made up to 5 days ahead of time and refrigerated. Let them come to room temperature before baking again with the Brie.
(Images: Faith Durand)