Melted Brie With a Golden Crust, Garnished With Honey And Nuts

• 1 wheel of Brie cheese (about 8 oz.)
• 2 tablespoons honey (plus more for drizzling)
• 1/4 cup mixed nuts (walnuts, almonds, or pecans), roughly chopped
• 1 tablespoon unsalted butter (optional, for extra richness)
• 1 tablespoon fresh rosemary (optional, for garnish)
• 1/2 teaspoon sea salt (for seasoning the nuts)
• 1 teaspoon olive oil (for toasting the nuts)
• 1/2 teaspoon black pepper (optional, to taste)
• French baguette or crackers (for serving)
• Fresh figs, apples, or grapes (optional, for serving)

Step-by-Step Instructions

Step 1: Prepare the Brie

Preheat your oven to 350°F (175°C). While the oven is warming up, remove the Brie wheel from its packaging. If desired, you can lightly score the top rind of the cheese in a crosshatch pattern using a sharp knife. This allows the heat to penetrate and create a smoother melt while giving the cheese a lovely presentation.

For an extra golden crust, you can brush the top of the Brie with a little bit of unsalted butter. This step is optional but adds a rich, nutty flavor to the outer rind.

Step 2: Toast the Nuts

In a small skillet, heat 1 teaspoon of olive oil over medium heat. Add the chopped mixed nuts to the pan and toast them for about 3-4 minutes, stirring frequently to avoid burning. Once the nuts are fragrant and slightly golden, season them with a pinch of sea salt. Set the toasted nuts aside to cool.

You can use any combination of nuts you like—walnuts, almonds, and pecans all work beautifully in this recipe, adding both texture and flavor.

Step 3: Bake the Brie

Place the Brie in an oven-safe baking dish or on a lined baking sheet. Bake for 10-12 minutes, or until the cheese is soft in the center and slightly puffed. You can check if the Brie is ready by gently pressing the center; it should feel very soft but not completely liquid.

Be cautious not to overbake, as this can cause the cheese to leak too much. The goal is to achieve a molten, gooey center while maintaining the integrity of the rind.

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