1 Wheel of Brie
2 tbsp Honey
1 tsp Yuzu Juice
Roasted Pepitas (pumpkin seeds)
Preheat your oven to 350°F (175°C).
Make shallow diagonal cuts across the top layer of the Brie rind every ½ inch, rotating it slightly and repeating the cuts to create a diamond pattern.
Place the prepared Brie on a baking sheet lined with parchment paper. Bake in the preheated oven for 7-10 minutes or until the Brie is softened and melty.
While the Brie is baking, combine the honey and yuzu juice in a small bowl and stir well.
When the Brie is done baking, drizzle the honey-yuzu mixture on top of the baked Brie.
Sprinkle pepitas and fresh rosemary on top.
Serve with Crostini and enjoy!