Remove the brie from the fridge and remove as much of the rind as you can. I like to do this with a serrated grapefruit spoon! I scrape off as much of the rind as possible, then cut away any of the thicker pieces.

Cut the wheel into 1-inch chunks and let them sit at room temperature until softened.

While the brie softens, make the bacon! Heat a skillet over medium low heat and add the bacon. Cook until it’s crisp and the fat is rendered. About 1 minute before it’s down, stir in the rosemary. Remove the bacon and rosemary with a slotted spoon and place it on a paper towel to drain excess grease.

Once softened, place the brie chunks in a stand mixer with the paddle attachment. Beat at medium or high speed for a long time until creamy - about 8 to 10 minutes! You may need to whip it even longer, and make sure to scrape down the sides and the bottom a few times. I promise it will come together!

Once whipped and creamy, spread the brie on a plate or in a bowl. Drizzle with the maple syrup. Top with the rosemary bacon. Serve with crackers, vegetables or crostini for serving.