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Ingredients
  • 1 round loaf of sourdough or French/Italian boule
  • 12 oz double cream brie (top rind removed or cut into cubes if using a wedge)
  • 2 oz cubed prosciutto (or pancetta, or bacon-brown the bacon first if using)
  • 1 garlic clove, minced
  • 1 tsp fresh thyme leaves
  • Hot honey, for drizzling
  • Olive oil, for drizzling
  • Salt and pepper, to taste
  • subheading: For the Hot Honey:
  • ¼ cup clover honey
  • 1 tsp chili paste (adjust to your preferred heat level)
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