Ingredients:

  • wheel (8 oz / 225g) whole Brie, rind intact
  • /3 cup (40g) walnuts, raw or lightly toasted
  • tablespoons (30 ml) liquid honey
  • teaspoon fresh thyme leaves, finely chopped
  • Pinch of flaky sea salt (e.g., Maldon), to taste
  • Small grind of freshly ground black pepper (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a small baking sheet or oven-safe serving dish with parchment paper.
  2. Dry-toast the walnuts in a small, dry skillet over medium heat for 3–4 minutes, stirring constantly, until fragrant. Remove immediately and set aside to cool slightly.
  3. In a small bowl, combine the toasted walnuts, liquid honey, and finely chopped fresh thyme leaves. Mix gently until the nuts are coated.
  4. Place the wheel of brie directly onto the prepared baking sheet. If the cheese is very firm, you may gently score the top rind in a crosshatch pattern.
  5. Bake for 12 to 15 minutes. The edges of the brie should look puffy and the centre should yield easily when gently nudged.
  6. Carefully remove the brie from the oven. Immediately spoon the honey-walnut mixture evenly over the top surface of the hot cheese.
  7. Finish by sprinkling lightly with flaky sea salt and a small grind of black pepper (if using).
  8. Serve immediately while the cheese is molten and gooey, accompanied by crostini or apple slices.