Phyllo-Wrapped Brie With Hot Honey and Anchovies

I have an unhealthy relationship with baked Brie. I cannot resist its gorgeous melted siren song, usually eating far more than my fair share of a dish that is, in theory, put out as a party snack for everyone to enjoy. Of course the obvious solution is just to bake up more of it. So whenever I make baked Brie, I go straight for the large hubcap-size rounds. They’re harder to find than little six-inch wheels, but they make a more impressive presentation, and you rarely have to worry about running out (though you may need an extra set of hands to help you maneuver the bigger cheese).

While most baked Bries are on the sweet side, with layers of jam or chutney under the crust, here I go savory with anchovies, garlic, and roasted bell peppers. A drizzle of hot or regular honey adds complexity without making it cloying, and a pinch of lemon zest brightens things up. Serve this straight from the oven when it’s at its runniest, with crisp crackers or crusty bread for crunch.

Note: If you don’t have hot honey but want the spice here, you can make your own by stirring a pinch or two of cayenne into mild honey, such as clover or orange blossom.