Grilled French Brie en Papillote with Honey, Thyme and Grilled Baguette

Heat a grill to medium; you want gentle, even heat rather than a roaring fire.

Serves 6

Ingredients

• 1 whole wheel of Brie (about 250g)
• 2 tbsp honey, plus more to drizzle
• 4 sprigs fresh thyme
• 1/4 cup walnuts, roughly chopped
• 1 tbsp olive oil
• 1 baguette, sliced on the bias
• 1 garlic clove, halved
• Flaky sea salt, to taste
• Freshly cracked black pepper, to taste

Instructions

1. Heat a grill to medium; you want gentle, even heat rather than a roaring fire.
2. Set the Brie wheel on a large square of doubled foil, drizzle with the honey, scatter over the thyme leaves and walnuts, and add a pinch of salt and pepper.
3. Fold the foil up into a loose sealed parcel (en papillote) so the cheese can steam and melt without leaking.
4. Place the parcel on the grill, close the lid, and cook until the Brie is molten and oozing inside, about 10 to 12 minutes.
5. While it melts, brush the baguette slices with olive oil and grill until toasted with crisp char marks, then rub the cut garlic clove over each warm slice.
6. Carefully open the foil parcel and drizzle the melted cheese with a little more honey.
7. Serve straight from the foil with the grilled garlic toasts for dipping and scooping.
8. Baking soft cheese until it melts is a classic of French country cooking, and wrapping it en papillote - in a sealed parcel - is the same technique fishmongers and home cooks use to trap steam and aroma. Done over a grill, the honey caramelizes and the thyme perfumes the molten Brie, turning a humble wheel of cheese into a rustic, shareable appetizer perfect for a summer gathering.

Nutrition (estimated, per serving)

• Calories: 320 kcal
• Protein: 12g
• Fat: 19g
• Carbohydrates: 26g
• Fiber: 1g
• Sugar: 8g
• Sodium: 430mg