Brie is split and filled with parsley, thyme, lemon and pepper, then baked until slightly runny and fragrant. Choose whole medium-size wheel. Brie can be assembled ahead through Step 2 and refrigerated up to one day. When ready to serve, continue from Step 3.

1 cup loosely packed fresh parsley leaves, chopped

1 tablespoon fresh thyme leaves, minced

1 teaspoon fresh lemon zest

½ teaspoon freshly ground coarsely black pepper

1 wheel (2.2 pounds) cold ripe Brie cheese (around 7-1/2-inch diameter)

Apple wedges, grapes and assorted cheese

Good Crackers

  1. In small bowl, mix parsley, thyme, lemon zest and pepper; set aside.
  2. With slice slicing knife, cut Brie horizontally in half. Remove toy layer; sprinkle parsley mixture over bottom layer. Replace top layer, rind side up. Wrap Brie in foil.
  3. Let wrapped Brie stand at room temperature 1 hour. Meanwhile, preheat oven to 350 degrees.
  4. Place wrapped Brie on small baking sheet and bake 15 minutes. Cool Brie on wire rack for 20 minutes. (If served hot, cheese will be too soft and runny.)
  5. Unwrap Brie and carefully transfer to serving platter and surround with apple wedges, pear wedges, grapes and crackers.