Baked Brie with Peaches & Rosemary


As a child, I wasn’t much of a big fruit eater. I loved every vegetable imaginable, but when I wanted something sweet I usually went straight for the chocolate. There was one exception to my general lack of enthusiasm for fruit: South Carolina peaches. I used to love taking a ripe peach from the counter top and biting right into it as the juices ran down my elbow. On a hot summer day, you couldn’t ask for a better snack!

When peaches showed up at the farmer’s market last week, I just knew I had to come up with a new peach recipe. I was recently inspired by a peach rosemary jam I tasted at local brunch favorite Biscuit Head. I was blown away by the unbelievable punch of flavor from this unique combination. Who knew rosemary and peaches were a match made in heaven? Today I am sharing a 4 ingredient appetizer that you must try for your next happy hour!


Yes, you read that right: 4 ingredients. Peaches, honey, rosemary, and Brie. Bam. Easiest, most elegant appetizer ready in under 10 minutes. I cooked the peaches down with some honey to deeply intensify that peach essence. The woodsy rosemary adds nice depth of flavor and beautiful little speckles of green that peek out from the luscious peach reduction. The Brie is baked in the oven to get it nice and melty on the inside, so it spreads like butter.


Look at that nice melty Brie oozing onto the plate! YUM.

I was snacking on this just a few hours ago and I’m already starting to drool again just writing this post and thinking about how darn good this combination is. I might just have to make this a weekly summer snack.

Baked Brie with Peaches & Rosemary

Serves 4


8 oz wheel of brie cheese

2 peaches, peeled & diced

leaves from 1 sprig fresh rosemary, finely chopped

1 Tablespoon honey

2 Tablespoons water


  1. Preheat the oven to 350 degrees. Place the brie on a cookie sheet lined with parchment paper and bake in the preheated oven for around 7 minutes, or until the inside is nice and soft.
  2. Meanwhile: Heat the peaches, rosemary, water, and honey in a small pot over medium-high heat. Stir frequently, until the peaches are cooked down significantly (This should take about 7-10 minutes). You still want some chunks of peach in the mix, but it should look somewhat pureed. Set aside.
  3. Remove the baked brie from the cookie sheet and top it with the peach mixture. Serve alongside crackers or crostini.


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