Brie with Herbed Walnuts and Honey

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2 T. Olive oil
¾ c. Walnuts
¼ t. Kosher salt
1/8 t. cayenne pepper
1 t. Herbs de Provence
½ lb. of Brie
¼ c. honey
Heat oil in a large sauté pan. Add walnuts and toss to toast, about 4 minutes until
fragrant. Remove with a slotted spoon to a paper towel lined plate. Sprinkle with salt,
cayenne, and Herbs de Provence.
Toss in the towel to coat with the spices. Adjust salt and cayenne as needed.
Spread a serving platter evenly with nuts. Place brie on nuts. Drizzle honey evenly and
decoratively over brie and serve. Serves 4.

AppetizersBeth Conrey