Baked Brie in Phyllo with Hot Honey Peaches by Byrontalbott

Ingredients

• 1 wheel (8 oz) brie cheese
• 8 sheets phyllo dough, thawed
• 3 tbsp butter, melted
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 4 slices prosciutto
• 3 peaches, seeded and wedged
• 1 cup honey
• 2 tbsp dried chili de arbol, toasted and ground

Instructions

1. Preheat your oven to 375°F (190°C).
2. Lay out one sheet of phyllo dough on a clean surface, brush lightly with melted butter, and sprinkle with a pinch of the chopped rosemary and thyme.
3. Repeat with remaining sheets, layering them on top of each other to create a stack.
4. Place the Brie wheel in the center of the phyllo stack and wrap the edges upward to encase the cheese completely, sealing the top with a little extra butter.
5. Place the wrapped Brie on a parchment-lined baking sheet and bake for 15-20 minutes until the phyllo is golden brown and crispy.
6. While the Brie bakes, combine honey and ground chili de arbol in a small saucepan over low heat; simmer for 5 minutes until infused.
7. Add peach wedges to the honey mixture and cook for 3-5 minutes until the peaches are tender but still hold their shape.
8. Remove the Brie from the oven, drape the prosciutto slices over the top, and spoon the hot honey peaches over the cheese before serving.