This is the baked brie we make all the time at the King Island Dairy shop. Cape Wickham Double Brie, walnuts, thyme and honey. It’s quick, it’s simple, and it disappears fast.
Serves: 2–4
Time: 5 minutes prep + 15 minutes bake
Ingredients
- 200g wheel Cape Wickham Double Brie
- Fresh thyme sprigs
- 2 tablespoons walnut halves
- Freshly cracked black pepper
- Honey, for drizzling
- Crusty bread or crackers, to serve
Method
- Preheat your oven to 200°C.
- Place the brie in a brie baker or small ceramic dish.
- Score the top of the brie about 1cm deep in a crisscross pattern.
- Sprinkle over thyme leaves, crumble the walnuts, and add a few cracks of black pepper.
- Bake for 15 minutes, or until the brie looks oozy and soft in the centre.
- Drizzle with honey and serve immediately with crusty bread or crackers.
A few small tips (that make a big difference)
- Keep the brie chilled until it goes in. It holds its shape better while it bakes.
- Don’t overbake. You want molten and spoonable, not a complete puddle.
- Serve immediately. This one is best when it’s hot and the centre is at its creamiest.
Make it your own (easy variations)
- Swap walnuts for pecans or hazelnuts.
- Add a pinch of chilli flakes if you like heat with honey.
- Try rosemary instead of thyme for a deeper, woodier note.
