1 250g whole brie
2 sprigs thyme, leaves picked
2 tbsp extra virgin olive oil
½ cup walnuts, coarsely chopped
2 tbsp honey
1 Bakers Delight Sourdough Baguette
Preheat oven to 180C.
Score the brie gently on the top in a cross hatch pattern. Season with salt and pepper, drizzle with olive oil and scatter with half of the thyme leaves. Place onto a baking tray lined with baking paper and bake for 10 minutes or until warm and molten.
Meanwhile toast walnuts in a dry pan over medium heat for 5 minutes or until starting to turn golden. Add honey and season with salt and pepper and stir well to coat walnuts.
Scatter over remaining fresh thyme.
Carefully remove brie onto a serving board. Serve alongside honeyed walnuts and a crusty Sourdough Baguette.