Raspberry Rose Baked Brie

This recipe is the bee’s knees and the brie’s knees! Combining the unique flavors of baked brie, honey, raspberries, and pecans, this party spread is dressed to impress. It looks great, tastes even better, and best of all, it takes under half an hour to prepare.

We’ve been looking for a way to incorporate our favorite local products in one dish, and this recipe definitely fits the bill. The killer combination of Carolina Moon Camembert, produced by Chapel Hill Creamery, and Cloister Honey, made in Charlotte, is like a little bite of heaven. Adding Raspberry Rose Preserves from Quince & Apple is just the cherry, or should we say raspberry, on top.

Don’t just take our word for it though, try this crowd-pleaser for yourself using our easy-cheesy recipe.

The Shopping List

  • 1 wheel of Carolina Moon Camembert (Chapel hill creamery; made in NC)

  • Drizzle of Cloister Honey, wildflower flavor (made in Charlotte NC)

  • Lather of Raspberry Rose Preserves from Quince & Apple on the top (made in Wisconsin)

  • Candied pecans, chopped

  • Raspberries

  • Serve with baguette or a seeded cracker (i.e. Lesley Stowe)


Place your camembert in an oven safe dish and score the top with a knife. Top with raspberry jam. Bake in the oven at 350°F for 15 min. Let cool for 5 minutes. Top with chopped candied pecans and a drizzle of wildflower honey. Serve with toasted French baguette or seeded crackers.