Snacks and sides

Baked brie with fennel pollen and burnt honey nuts

Sink a slice of crusty bread into this gooey baked brie recipe.
Baked brie with fennel pollen and burnt honey nuts

Baked brie with fennel pollen and burnt honey nuts

Ben Dearnley
6 - 8
10M
15M
25M

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

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.

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