This appetizer is super easy – just four ingredients – and it's a great alternative to a boring cheese plate. You'll make a sweet, gooey topping for a wheel of brie, and then you serve it with crackers or bread and whatever else you like to serve with cheese. Jess has some ideas for accompaniments below.
This segment with Jessica Holmes and Megan Henderson aired on KTLA's California Cooking: Episode 9, a "friendsgiving" special.
- 1-pound wheel of brie cheese, at room temperature
- 1 cup walnuts, whole or in large pieces
- 1 tablespoon fresh rosemary, chopped finely
- 1/4 cup good-quality honey, or more to taste
- With a sharp knife, starting from a quarter-inch away from the edge of the round of brie, cut a circle into the top rind (as shown in the video above). Leave the sides of the wheel intact. Using a spoon, carefully scrape off the top rind that you just cut a circle around. Discard that part of the rind.
- Arrange your brie in the middle of a serving platter or cheese board. You can surround the cheese with dried apricots, rosemary Marcona almonds, assorted olives, fresh or dried figs, and crackers.
- In a dry cast-iron or heavy skillet over medium heat, toast the walnuts. Stir occasionally, but keep a close eye on the nuts to make sure they brown but don't burn, about 5 minutes.
- Once the walnuts are browned, turn off the heat. Sprinkle the chopped rosemary over the nuts and stir. Pour the honey over the nuts and stir. Add enough honey to make sure the topping is "saucy."
- Pour the warm walnut-honey mixture directly on top of the brie, mounding the nuts up so they stay on top of the cheese round.