1/4 cup honey

Salt, to taste

1 wheel of brie

1/4 cup walnuts, chopped

1/4 cup pistachios, chopped

5 to 6 green or purple figs, quartered

2 to 3 sprigs fresh thyme

Slices of bread or crackers, for serving

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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Place brie wheel on the prepared baking sheet and score the top in a crisscross pattern.
Drizzle half of the honey over the brie and sprinkle lightly with salt.
Bake for 12–15 minutes until brie is soft and melty in the center.
While baking, toast walnuts and pistachios in a dry skillet over medium heat for 2–3 minutes until fragrant.
Remove brie from oven and top with toasted nuts, figs, and thyme.
Drizzle with remaining honey and serve immediately with bread or crackers.

Add dried fruit such as cranberries, apricots, or cherries.

Use pecans, almonds, or hazelnuts instead of walnuts and pistachios.

Swap figs for fresh pears, apples, or grapes.

Add a drizzle of balsamic glaze for tangy depth.

Sprinkle a pinch of chili flakes for a sweet-spicy twist.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in oven at 300°F (150°C).