1/4 cup honey
4 teaspoons water
1 sprig of rosemary
1/4 cup sliced almonds, toasted
1 (10-ounce) brie round
baguette to serve
In a small saucepan over low heat, stir together honey, rosemary and water. Stir occasionally, until fragrant, about 10-15 minutes. Using a fine mesh strainer, strain honey into bowl, discard rosemary.
Trim rind from top of brie round, leaving a 1/2-inch border on tops. Place brie on a baking sheet. Drizzle with honey mixture and bake at 350° for 8 minutes. Serve immediately with baguette slices.
Sparkling Citrus-Anise Punch
For Simple Syrup
1 cup water
1 cup sugar
1 star anise
1 cinnamon stick
Strips of zest from 2 oranges
For Punch Base
3 cups fresh pink grapefruit juice
2 cups fresh blood orange juice
1 bottle Prosecco
Orange slices, for garnish
Star anise and cinnamon stick, for garnish
In a small saucepan bring all ingredients to a boil. Reduce heat, and simmer 10-15 minutes. Remove from heat and let cool completely. Using a fine mesh strainer, strain syrup into a bowl; discard solids.
In a large glass pitcher, combine the simple syrup, grapefruit juice, blood orange juice. Stir well and refrigerate until chilled, about 1 hour. Before serving, pour in the prosecco. Serve in the punch bowl and garnish with orange slices, star anise and cinnamon stick.