Baked Brie with Pistachio and Hot Honey

Preheat your oven to 375°F (190°C).

In a small bowl, combine the chopped pistachios, honey, fresh thyme leaves, and red pepper flakes. Stir to combine.

Arrange the sliced baguette on a baking sheet. Drizzle with about 2 tablespoons of olive oil and sprinkle with flaky sea salt.

Toast the bread in the preheated oven for 5-7 minutes, or until golden and crisp. Remove and set aside.

Using a sharp knife, score the top rind of each brie wheel in a diamond pattern, being careful not to cut all the way through.

Place the scored brie wheels in a small, oven-safe baking dish.

Spoon the pistachio and honey mixture evenly over the top of both brie wheels.

Drizzle the remaining 1 tablespoon of olive oil over the brie and top each with two sprigs of fresh thyme for garnish.

Bake for 10-15 minutes, or until the cheese is soft, melted, and gooey.

Serve immediately with the toasted baguette slices for dipping.