Old Europe Cheese – Reny Picot USA

A Rich Tradition of Gourmet Cheeses.

Savory Baked Reny Picot Triple Crème Brie with Herbed Honey and Walnuts

Indulge in this savory baked Brie recipe featuring Reny Picot Saint Rocco Triple Crème, herbed honey, and toasted walnuts—pure elegance!

Ingredients:

  • 1 wheel of Reny Picot Saint Rocco Triple Crème Brie
  • 1 sheet of puff pastry, thawed
  • 1 egg, beaten (for egg wash)
  • 2 tablespoons honey
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon fresh thyme leaves
  • ¼ cup chopped walnuts (or pecans)
  • 1 tablespoon unsalted butter
  • Crackers, baguette slices, or fresh fruit for serving

Instructions:

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Prepare the Brie: Place the wheel of Reny Picot Saint Rocco Triple Crème Brie in the center of the puff pastry sheet.
  3. Herb-Infused Honey: In a small saucepan over low heat, combine honey, rosemary, and thyme. Heat gently for about 2-3 minutes to infuse the flavors, then remove from heat.
  4. Toast the Walnuts: In a small skillet, melt the butter over medium heat. Add the chopped walnuts and toast for 2-3 minutes, stirring frequently. Remove from heat and let cool.
  5. Assemble the Brie: Drizzle half of the herbed honey over the Brie, then sprinkle with the toasted walnuts. Carefully fold the puff pastry over the Brie, tucking and sealing the edges to form a neat package. Brush the outside with the beaten egg for a golden crust.
  6. Bake: Place the wrapped Brie on the prepared baking sheet and bake for 20-25 minutes, or until the pastry is golden brown and puffed.
  7. Serve: Let the baked Brie cool for 5 minutes before transferring to a serving platter. Drizzle the remaining herbed honey over the top. Serve warm with crackers, baguette slices, or fresh fruit.

Enjoy the luxurious creaminess of Reny Picot Saint Rocco Triple Crème Brie enhanced with the sweet, savory, and nutty notes of this elegant appetizer!