Baked Brie with Roasted Cherries and Thyme

Baked Brie earns its place at the center of a grazing table because it asks very little of the cook yet feels generous the moment the rind is cut. Here, fresh summer cherries roast until their juices concentrate, then mingle with honey, balsamic vinegar, and thyme in a tart-sweet topping.

Roasting the fruit separately for a few minutes gives the cherries a head start without overcooking the cheese. The Brie joins the pan only after the fruit has begun to soften, so its center turns molten while the wheel still holds its shape.

You can pit and season the cherries several hours ahead, then refrigerate them in the baking dish. Bring the dish close to room temperature while the oven heats, add the Brie at the directed time, and the centerpiece will be ready with minimal last-minute work.

Set the warm dish on a heatproof board with sturdy crackers, sliced baguette, and a small spoon for catching the cherry juices. A chilled, bright wine provides a refreshing counterpoint to the rich cheese and the fruit's gentle sweetness.