📝 About This Recipe
Indulge in the ultimate Parisian-inspired appetizer where velvety, molten Brie meets the floral sweetness of premium honey. This dish transforms a simple wheel of cheese into a sophisticated centerpiece, balancing earthy notes of fresh thyme and the crunch of toasted walnuts. It is a masterclass in texture and flavor, perfect for elegant gatherings or a cozy night in.
🥗 Ingredients
The Cheese
- 1 wheel Brie Cheese (8-ounce (225g) high-quality double cream wheel, chilled)
The Sweet Glaze
- 3 tablespoons Wildflower Honey (or clover honey for a milder taste)
- 3-4 sprigs Fresh Thyme (leaves stripped from the stem)
- 1 pinch Sea Salt (flaky salt like Maldon is preferred)
- 1 pinch Black Pepper (freshly cracked)
Toppings & Texture
- 1/4 cup Walnut Halves (roughly chopped)
- 2 tablespoons Dried Cranberries (for a tart contrast)
- 1/2 teaspoon Orange Zest (freshly grated)
For Serving
- 1 loaf French Baguette (sliced into 1/2 inch rounds)
- 1 piece Green Apple (thinly sliced)
- 1 tablespoon Olive Oil (to brush on baguette)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Position a rack in the center of the oven for even heat distribution.
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2
Line a small rimmed baking sheet or a specialized brie baker with parchment paper to prevent the cheese from sticking.
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3
Remove the Brie from its packaging. Using a sharp knife, gently score the top rind in a crosshatch pattern, cutting only about 1/8 inch deep.
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4
Place the Brie wheel in the center of the prepared baking dish or parchment paper.
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5
In a small microwave-safe bowl, combine the honey and half of the fresh thyme. Heat for 15 seconds until the honey is fluid and infused.
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6
Drizzle two tablespoons of the warm honey directly over the top of the scored Brie, allowing it to seep into the cuts.
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7
Scatter the chopped walnuts and dried cranberries over the honey-coated top, pressing them slightly so they adhere.
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8
Place the Brie in the oven and bake for 12-15 minutes. The cheese should feel very soft to the touch and just begin to bulge at the sides.
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9
While the cheese bakes, brush your baguette slices with a little olive oil and toast them on a separate tray for the last 5 minutes of cooking.
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10
Remove the Brie from the oven. Carefully transfer the cheese (using the parchment paper to lift it) onto a serving platter or wooden board.
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11
Immediately drizzle the remaining tablespoon of honey over the hot cheese and toppings.
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12
Garnish with the remaining fresh thyme leaves, the fresh orange zest, a pinch of flaky sea salt, and cracked black pepper.
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13
Allow the cheese to rest for 3-5 minutes before serving; this prevents the center from running out too quickly.
💡 Chef's Tips
Do not remove the side or bottom rind; it acts as a bowl to hold the melted cheese together. Use a 'Double Cream' or 'Triple Cream' Brie for the most luxurious, buttery texture. If the honey is too thick, add a teaspoon of warm water or lemon juice to thin it out for easier drizzling. Avoid overbaking; if the Brie stays in too long, the proteins can re-solidify and become rubbery. For a spicy twist, use 'Hot Honey' or add a pinch of red chili flakes to the glaze.
🍽️ Serving Suggestions
Pair with a crisp, chilled Chardonnay or a dry sparkling Prosecco to cut through the richness. Serve alongside tart Granny Smith apple slices or Bosc pear wedges for a refreshing crunch. Add a small bunch of red grapes to the serving board for a classic fruit and cheese pairing. Accompany with a side of salty Prosciutto or Serrano ham to balance the honey's sweetness. Offer a small bowl of cornichons or pickled onions to provide an acidic contrast to the creamy fat.