Whipped Brie and Roasted Cherry Bites

Instructions

1. Cut rind off of the brie. Beat brie and honey in a large bowl until smooth. Add orange zest; beat until blended. Cover and refrigerate for at least 30 minutes.
2. Heat oven to 425°F. Line a 17 x 12-inch baking pan with aluminum foil.
3. Drizzle cherries with olive oil and 2 tablespoons cherry balsamic vinegar on prepared pan; toss to coat. Arrange cherries in a single layer. Lightly season with salt and pepper. Bake cherries for 5-7 minutes or until tender. Cool completely.
4. Bring remaining balsamic vinegar to a boil in a small saucepan over medium-high heat. Reduce heat to medium-low. Simmer, uncovered, for 8-10 minutes or until vinegar is reduced to a glaze consistency, about 1/2 cup, stirring occasionally. Remove from the heat. Cool completely.
5. Using two spoons, make quenelles with brie mixture. Place quenelles on serving plates. Arrange the cherries and pecans on each. Dot with balsamic glaze. Garnish with mint.