Rustic Baked Brie with Sorrel Jam Recipe

Preheat your oven to 350°F (175°C) and line a small baking dish or oven-safe skillet with parchment paper.

In a small saucepan over medium heat, combine the chopped sorrel leaves, sugar, lemon juice, and water.

Cook the sorrel mixture for 5 to 7 minutes, stirring frequently, until the leaves break down into a thick, dark green jam, then set it aside to cool slightly.

Place the Brie round on the prepared baking dish and gently score the top rind of the cheese in a crosshatch pattern using a sharp knife.

Bake the Brie for 12 to 15 minutes until the cheese feels very soft and gooey to the touch, but is not yet bursting open.

Spoon the warm sorrel jam generously over the top of the baked Brie, letting it cascade down the sides.

Garnish with the toasted sliced almonds and a drizzle of honey, then serve immediately with warm toasted baguette slices.