Bread, Brie, and Bees – A tasty combo made better with Colorado honey

When it comes to natural sweeteners, nothing is better than honey. It is delicious in every form — comb, crystallized, liquid, or whipped. The pantry staple can be used in just about any recipe, whether you’re grilling or baking. This month we teamed up with the folks from Durango-based Honeyville to showcase this savory-sweet recipe from their second edition of Buzzing in the Kitchen cookbook.

Apple Cinnamon Cheesy Brie

1 round loaf sourdough bread

1/2 c. unsalted butter

2 sprigs fresh thyme, chopped

1 sprig fresh rosemary, chopped pinch of sea salt

1/2 apple, sliced thin

1/2 lb. brie cheese, cut into 1″ slices

2 tbsp Honeyville Apple Cinnamon Whipped Honey

Directions: Preheat oven to 375. Line a baking sheet with foil. In a microwave-safe bowl, melt butter. Add thyme and rosemary. Cut the top of the bread diagonally in one direction, then in the opposite direction, creating a crisscross. Be careful not to cut all the way through the bottom of the loaf. Pour butter mixture across the top of the bread and into crevices. Place slices of brie and apple in between the squares of bread. Stuff as much as you can! Drizzle with Apple Cinnamon Whipped Honey and top with sea salt if desired. Place bread on baking sheet and cover loosely with another piece of foil. Bake for 10 minutes. Remove foil and bake another 10 minutes, until bread is crisp and golden. Serve immediately.

Recipe and photo courtesy of Honeyville. Celebrating over 100 sweet years.