Thyme and walnut baked brie
This gooey baked brie is topped with thyme and walnut. It’s perfect for relaxed get-togethers and will disappear before your eyes.
Note: + Cooling time
- 1 Coles Bakery Rustic Baguette, cut into 5mm-thick slices diagonally
- Olive oil spray
- 1/2 cup (50g) walnut halves
- 200g whole brie
- 12 small sprigs thyme
- 1 tsp olive oil
- 2 tbs honey
Preheat oven to 200°C. Arrange bread, in a single layer, on a baking tray. Lightly spray with olive oil spray. Bake, turning occasionally, for 5-6 mins or until light golden and crisp. Cool.
Meanwhile, scatter the walnuts over a baking tray. Bake for 5 mins or until lightly toasted. Set aside to cool.
Line a baking tray with baking paper. Place the brie on the baking tray. Use a small sharp knife to cut 12 small slashes on the top of the brie. Place a thyme sprig in each hole. Drizzle with olive oil and season with pepper. Bring the edges of the baking paper up to the centre to enclose. Twist to secure. Bake for 10 mins or until the brie is soft when lightly pressed.
Place the brie in its paper on a serving platter. Open the paper and sprinkle with walnuts and drizzle with honey. Serve immediately with toasts.