Preparing and Baking the Brie

• First, preheat your oven to 350°F (175°C). While it warms up, place your whole Brie wheel on a small baking sheet or oven-safe dish. I usually line the sheet with parchment paper for easy cleanup, but it’s optional.

  Bake the Brie for about 10 to 12 minutes, or until it’s soft to the touch but not completely melted through. You want it to be warm and gooey inside without losing its shape entirely.

  Once out of the oven, let the Brie cool for around 5 minutes. This resting time helps it set slightly so the toppings don’t immediately slide off, and it’s safer to handle.
• While the Brie is cooling, warm the honey gently in a small saucepan over low heat. If you love herbaceous notes, this is when I add a couple of sprigs of fresh rosemary or thyme to the honey to infuse it with subtle flavor.

  Stir occasionally and keep the heat low — you want the honey warm and fragrant, not boiling. After a few minutes, remove the herbs and stir in the chopped roasted almonds. This warms the nuts just enough to bring out their toasty flavor and helps them stick to the honey when spooned over the Brie.
• Using a spoon, generously drizzle the warm honey infused with herbs and almonds over the top of the softened Brie. The contrast between the smooth, creamy cheese and the crunchy almonds drenched in sweet honey is truly unbeatable.
• If you want to add a bit of visual appeal and an extra layer of flavor, garnish your baked Brie with additional fresh rosemary or thyme sprigs. These herbs not only look elegant but also complement the sweet and nutty profile perfectly.