Prepare the cherries. Reserve several whole fresh cherries for garnish. Pit and halve the remaining cherries.

Make the cherry topping. Combine the cherry preserves, dried cherries and toasted almonds in a small saucepan over medium-low heat. Warm gently, stirring occasionally, just until the preserves are loose and the mixture is warmed through. If necessary, stir in 1–2 tablespoons water to achieve a thick but spoon-able consistency. Do not simmer.

Finish the topping. Remove from the heat and gently fold in the halved fresh cherries and thyme leaves.

Assemble. Place the Brie on a serving platter, leaving the rind completely intact. Spoon the warm cherry mixture generously over the Brie, allowing some to fall naturally down the sides.

Add the toffee. Generously scatter the Enstrom Classic Milk Chocolate Almond Toffee over the cherry topping. Garnish with the reserved whole cherries and fresh thyme sprigs.

Serve immediately with crackers, crostini or sliced bread, as desired.

Optional Warm Brie

For a softer, warm Brie, preheat the oven to 350°F. Place the unwrapped, intact wheel of Brie on a parchment-lined baking sheet or oven-safe serving dish. Bake for 10–15 minutes, until warmed through and beginning to soften but still holding its shape.

Carefully transfer to a serving platter, if necessary, then top with the warm cherry mixture, Enstrom toffee, whole cherries and fresh thyme.

Recipe Note:

For a softer, creamier texture without baking, let the Brie stand at room temperature for 30–45 minutes before topping and serving.