Using a serrated knife, carefully trim off the wax from the wheels of brie. Don’t discard them. It is easier to remove the rind when the brie is cold.

Place the slices of wax on a baking sheet lined with parchment paper or silicone baking mat. Bake at 400ºF for 10-12 minutes, until golden. If you want, top with cracked pepper. Let it cool.

While the wax cheese bits are baking, cut the remaining brie wheel into cubes and place them in the bowl of your food processor.

Whip that brie for about 5-10 minutes. As it whirls around, you will hear how the brie goes from being simply mixed then turn into a massive cheese ball and eventually into a pillowy soft whip. The blade of the food processor will warm and soften the brie while it whips air into it. You know it is done when you spoon a little out and it is soft like frosting.

Spread the whipped brie in a shallow bowl. You can also spread it over a cutting board.

Spoon some of the raspberry compote over the brie. Garnish with raspberries and chopped rosemary. Sprinkle some toasted brie bits over it all.

Serve with baguette slices or pita chips and the remaining brie toasties.