For the Raspberry Hot Honey
- 1/ 2 cup raspberries
- 1 -2 habanero peppers, thinly sliced
- 1/ 2 cup honey
- 2 teaspoons white wine vinegar
- Flaky sea salt
For the Grilled Brie
- 1 (8-ounce) wheel brie
- Olive oil
- 1 baguette, sliced 1/3" thick
- Fresh raspberries, for garnish
- Fresh oregano, for serving
Make the Raspberry Hot Honey
Add raspberries, habanero pepper, honey, vinegar, and salt to a medium jar and stir until well combined, crushing raspberries as you stir to release juices. Set aside.
Make the Grilled Brie
Preheat a grill or grill pan over medium heat. Set a medium cast iron skillet on grill to preheat or preheat oven to 400F degrees.
Lightly oil brie. Grill until surface is marked and is starting to soften, about 4 minutes per side. Transfer brie to skillet and drizzle with a few spoonfuls raspberry hot honey. Cook on grill or in oven until brie is very gooey and honey begins to caramelize, 5-8 minutes.
Meanwhile, drizzle baguette slices with olive oil, then grill until nicely charred and crisp, about 5 minutes. Arrange crostini in pan around brie.
Top brie with more raspberries, more raspberry hot honey, a sprinkle of flaky sea salt, and some oregano. Serve hot.