• 1/3 Cup hazelnuts, chopped
  • 1 wheel (16 ounces) Brie
  • 2 Tablespoons olive oil
  • 4 Tablespoons honey, divided
  • 1 Tbsp. fresh rosemary, chopped
  • 1/8 Tsp. flaky sea salt, plus more for serving
  • Black pepper, to taste
  • 1 Package (6 ounces) Driscoll’s Blackberries
  • Crackers or toasted baguette slices
  1. PREHEAT oven to 350°F.
  2. PREHEAT a cast iron skillet over medium heat.
  3. PLACE 1/3 cup chopped hazelnuts into skillet.
  4. COOK and STIR often 3 – 5 minutes until hazelnuts are browned.
  5. SET ASIDE toasted hazelnuts and RETURN skillet to heat.
  6. SCORE top of 1 wheel (16 ounces) Brie with a sharp knife to FORM a crosshatch pattern.
  7. POUR 2 tablespoons olive oil into skillet and HEAT until shimmering.
  8. DRIZZLE 1 tablespoon honey over Brie.
  9. PLACE Brie into skillet scored-side down and COOK 3 minutes.
  10. LIFT Brie slightly and CHECK for doneness and CONTINUE COOKING just until golden brown. Do not overcook.
  11. REMOVE Brie carefully from skillet and INVERT onto a plate and SET ASIDE.
  12. TURN OFF heat and POUR remaining 3 tablespoons honey into warm skillet.
  13. ADD toasted hazelnuts.
  14. ADD 1 tablespoon chopped fresh rosemary and ADD 1/8 teaspoon flaky sea salt and ADD black pepper to taste.
  15. ADD 1 package (6 ounces) blackberries and STIR gently to COAT.
  16. ALLOW mixture to rest about 3 minutes until blackberries are softened and rosemary is fragrant.
  17. BASTE Brie with some of the blackberry mixture.
  18. RETURN Brie to skillet scored-side up and BAKE 5 minutes.
  19. SPRINKLE with more flaky sea salt if desired.
  20. SERVE immediately while warm straight from skillet with crackers or toasted baguette slices.