Fennel Infused Honey with Brie and Fruit

Fennel Infused Honey with Brie and Fruit

Fennel Infused Honey with Brie and Fruit

When I go out to eat, the majority of the time, I’m looking for delicious appetizers, cocktails and dessert.  Don’t get me wrong, I love an amazing main dish as much as the next person, but there’s something about small bites packed with flavor that just really appeals to me.  As I was reviewing the most recent Martha Stewart Living magazine, I saw a recipe for fennel infused honey that screamed to be made and eaten immediately.  It’s super easy and well worth it.  My Brie of choice is Saint Andre or Saint Angel if you can find it.  A nice slice of cheese on a wedge of fresh, soft bread and a drizzle of this honey served with some Fuji apples, dried cranberries and almonds and life is good.


  • 1/4 teaspoon fennel seeds
  • 1/3 cup clover honey
  • 8 ounces triple-creme cheese, such as La Tur
  • 8 ounces soft blue cheese, such as Fourme d’Ambert
  • 12 ounces late-summer fruit, such as figs or plums
  • 1 baguette


  1. Toast fennel seeds in a small saute pan until just fragrant. Remove from heat, and stir in honey. Let cool, and transfer to a 4-ounce glass jar. Let honey infuse at least 4 hours; honey can be stored up to 3 weeks (the longer the honey is allowed to infuse, the more intense the flavor will become).
  2. Arrange cheeses, fennel-infused honey, and fruit on a serving platter. Slice bread thinly, and serve immediately.

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