Ingredients:

  • 1 wheel (225g) Brie cheese, unwrapped (bottom rind intact)
  • 1/2 cup (60g) roughly chopped raw Pecans or Walnuts
  • 1/4 cup (85g) liquid Honey
  • 1 small sprig Fresh Rosemary, finely chopped (about 1/2 tsp)
  • 1 tablespoon Unsalted Butter (optional, for toasting nuts)
  • Pinch Flaky Sea Salt (e.g., Maldon)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease or line a small baking dish or sheet with parchment paper.
  2. Toast the chopped nuts in a dry skillet over medium heat for 3–5 minutes until fragrant, or melt the butter, toss the nuts in it, and toast until golden. Set aside.
  3. Gently warm the honey in a small saucepan or microwave until runny. Stir in the finely chopped rosemary leaves.
  4. Using a sharp knife, lightly score a shallow crosshatch pattern across the top rind of the Brie.
  5. Place the Brie wheel in the prepared dish and bake for 12–15 minutes until the sides are puffed and the cheese yields easily when gently pressed.
  6. Carefully remove the hot Brie from the oven. Immediately pour the rosemary honey mixture generously over the top.
  7. Scatter the toasted nuts over the honey and finish with a very light sprinkle of flaky sea salt. Serve immediately with crusty bread or crackers.