1 Whole Brie cheese (8oz)
1 cup Dried cherries
5 Shallots (thinly sliced)
1 tbsp Butter
1 cup White Wine
1 sprig Rosemary
1 sprig Oregano
1 Bay leaf
Preheat oven to 375 F.
In a small saucepan on medium heat melt butter. Add sliced shallots cook until slightly translucent. Add dried cherries, ½ cup white wine, oregano, rosemary and a bay leaf. Cook until shallots are caramelized. Remove from heat to cool.
Remove Brie from packaging and using a skewer pierce the Brie repeatedly making sure not to push through bottom of the cheese. Slowly pour the remaining wine over the pierced Brie and allow to marinate for ½ hour.
Place the wine soaked Brie on a baking sheet lined with tin foil and parchment paper. Spoon the cherry and shallot compote over Brie (be sure to remove rosemary & oregano sprigs plus bay leaf). Bring corners of parchment together to make a package.
Bake in oven for 10 to 15 minutes until Brie is warm (not melted). Serve warm with crackers of your choice.
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