Baked Brie with Black Cherries
A whole wheel of brie, baked until it's just barely holding itself together.
Method
Preheat the oven to 350°F. Line a small baking sheet with parchment.
Score the top of the brie in a crosshatch pattern, 1/4-inch deep. Drizzle with olive oil and lay the rosemary sprig on top.
Bake 18 minutes. The rind should be golden and the inside should be just barely holding its shape — when you press the top with a spoon, it should give.
While the brie bakes, make the compote: combine the cherries, sugar, wine, and thyme in a small saucepan. Simmer 8-10 minutes until the cherries soften and the liquid reduces by half. Remove the thyme sprig.
Transfer the brie to a serving plate. Top with the warm compote. Serve immediately with sliced baguette.
Score the top, don't cut through. A crosshatch 1/4-inch deep lets the heat in without bursting the rind.