Baked Brie with Walnuts and Honey, Still Crunchy

Honey Walnut Baked Brie is a short, simple recipe for anyone who wants a warm cheese appetizer without a long ingredient list. The common problem with nut-topped brie is soggy nuts, since honey softens anything it sits on. Here the walnuts are toasted in a dry skillet first, so they stay crunchy. The honey runs into scored lines on the rind and seasons the cheese beneath. With an 8 oz wheel, 3 tablespoons of honey and a few minutes at the stove, the whole recipe takes 21 minutes and serves 6.

Why this works

A few small steps do most of the work.

• Scoring the rind gives the honey somewhere to go, so it seasons the cheese instead of sliding off the top.
• Toasting the walnuts in dry heat darkens them one shade and brings out a nutty smell. Toasted nuts keep their crunch when the honey touches them.
• Spooning the honey over the hot wheel lets it run into the cuts, and then the walnuts and thyme go on top.

Brie has a mild, buttery flavor, so it takes well to a sweet topping. The rind adds a slight earthiness, and the honey and toasted walnuts give contrast in both flavor and texture: soft against crunchy, mild against sweet.

What to know about the ingredients

Use a double cream brie in an 8 oz wheel, about 5 in across. Choose one that feels plump and gives slightly when pressed.

You need 1/2 cup of walnut halves. Chop them coarsely after toasting, so you get pieces that are big enough to taste and crunch.

The honey is 3 tablespoons. A mild, runny honey spreads into the score lines most easily. A thick or crystallized honey can be warmed briefly to loosen it.

One teaspoon of fresh thyme leaves adds a green, savory note against the sweetness.

Finish with 1/4 teaspoon of flaky sea salt. It sharpens the honey and gives the top a little crackle.

If your honey is very dark and strong, it will dominate the cheese, so choose a lighter one when you want the brie and walnuts to share the spotlight.

Tips for getting it right

• Toast until the smell tells you. The walnuts are ready when they smell nutty and darken one shade, 4 to 5 minutes over medium heat. Toss them often.
• Score only through the rind. Cut a crosshatch of 1 in (2.5 cm) squares, about 3 mm deep, until the blade passes the rind and you can see the paler paste under it.
• Bake in a snug dish. A small dish that holds the wheel keeps the sides supported so it cannot spread.
• Use the finger test. The center should give like a water balloon, and the scored top should have opened.
• Add the honey after baking. Spoon it over the hot wheel until it runs into the score lines, then pile on the walnuts and thyme.
• Serve while the center moves. If you nudge the dish, the center should still shift.

The finishing order matters. Honey goes on first, so it can run into the cuts while the cheese is hot. The walnuts and thyme go on after, so they sit on top instead of sinking into the glaze. Salt is the last touch, because it dissolves quickly on a wet surface and should go on just before serving.

How to store, freeze and make ahead

The walnuts are the make-ahead part. Toast and chop them up to 5 days ahead and keep them in a jar at room temperature. On the day, the recipe becomes a quick bake and a drizzle.

The baked wheel is best served right away. If it firms up before everyone reaches it, warm the dish 3 minutes at 350 F (175 C) until it loosens again. Plan to serve it fresh, straight from the oven.

What to serve with it

Water crackers and green grapes are the pairing from the recipe, and both are neutral enough to let the honey and walnuts lead. Sliced apples or pears also work well. If you want a second warm wheel with a different flavor, the Garlic Herb Baked Brie is the savory partner to this one.

Because the topping is sweet but not heavy, this wheel also works as a relaxed starter before dinner or a late snack with a glass of something cold.

Variations

• Use pecans in place of walnuts, as in the Maple Pecan Baked Brie.
• Infuse the honey with pepper flakes and rosemary for the Hot Honey and Rosemary Baked Brie.
• Swap the thyme for another soft herb.
• Serve with thin apple slices instead of crackers.

For more warm wheels and full boards, see the Baked Brie and Cheese Boards guide.