Place brie on a plate and freeze until very firm, about 30 minutes.
Preheat oven to 350°. Cut off top rind of brie with a sharp knife (it’s okay if you can’t get the rind off in one piece; brie will smooth out as it bakes).
Toss rosemary, thyme, and oil on a parchment-lined rimmed baking sheet until coated. Spread herbs evenly on parchment. Place brie in the center so that it covers about half of the herbs. Bake until cheese is melted, 15–20 minutes. Remove from oven and let rest to firm up slightly, about 5 minutes (if you skip this step, you risk spilling molten cheese all over your cutting board).
Strip leaves from uncovered herbs and sprinkle over brie. Using parchment and a wide spatula, carefully slide brie and covered herbs onto a cutting board.
Arrange mostarda, walnuts, pear slices, crackers, and baguette slices around cutting board; serve brie warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 9 (82%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 0.5mg||0 %|
|Potassium 12.3mg||0 %|
|Total Carbohydrate 0.7g||0 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 0.3g|
|Protein 0.1g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 11
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