Name: Baked brie with fennel pollen and burnt honey nuts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 - 8
Ingredients: 1 kg (20cm round) Le Marquis Brie de Rambouillet (or similar brie in a soft wooden box); 1 tbsp extra-virgin olive oil; 80 gm honey; 2 tbsp pine nuts, roasted; 2 tbsp hazelnuts, roasted; ½ tsp fennel seeds; 2 sprig lemon thyme, plus extra to serve; 1 tbsp white wine vinegar; 1 tsp fennel pollen; Marinated baby figs, to serve; Fresh honeycomb, to serve; Crusty bread, to serve

Baked brie with fennel pollen and burnt honey nuts

Sink a slice of crusty bread into this gooey baked brie recipe.

Serves 6 - 8

Prep

10M

Cook

15M

Total

25M

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Creamy brie meets aromatic fennel pollen and the sweetness of caramelised nuts in this indulgent baked brie recipe. Make this showstopping appetiser for your next dinner party.

Ingredients

1 kg (20cm round) Le Marquis Brie de Rambouillet (or similar brie in a soft wooden box)

1 tbsp extra-virgin olive oil

80 gm honey

2 tbsp pine nuts, roasted

2 tbsp hazelnuts, roasted

½ tsp fennel seeds

2 sprig lemon thyme, plus extra to serve

1 tbsp white wine vinegar

1 tsp fennel pollen

Marinated baby figs, to serve

Fresh honeycomb, to serve

Crusty bread, to serve

Method

1.Preheat oven to 200˚C. Remove wrapper from cheese and score top. Return to box, scored-side up; brush with oil. Place on an oven tray tray and bake until golden and runny (8-10 minutes).

2.Meanwhile, for burnt honey nuts, place honey in a small saucepan over medium heat. Bring to a simmer and cook, until deep golden in colour (4 minutes). Add nuts, fennel seeds and thyme and continue to cook until nuts are golden and fragrant (2 minutes). Take off heat, add vinegar and swirl to coat.

3.Serve brie immediately, dusted with fennel pollen and topped with nuts, extra thyme, baby figs, and fresh honeycomb. Serve with crusty bread.

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Olivia Blackmore

Ingredients

Method

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