At the Table · October 24, 2026
The Steward House Warm Maple-Thyme Brie with Toasted Walnuts & Apples
By Tammy
A simple appetizer for fall dinner parties.
I enjoy having something for guests ready when they arrive. It's a way to get the conversation started.
Warm Brie is a favorite appetizer guests love it and it's simple to prepare. For this dinner party I put apples on the platter and a separate plate of seeded crackers. I placed it on a pumpkin cutting board just because of the season and I had one.
Recipe Information
Serves: 12–15 but greatly dependent on if you are serving other items.
Preparation time: 10–15 minutes
Cooking time: 15–20 minutes, including toasting the walnuts
Oven temperature: 350°F
Ingredients
- 16 to 21 ounces Brie, one large wheel or two smaller wheels
- 1 cup walnuts
- 3 tablespoons pure maple syrup
- 1–2 teaspoons fresh thyme leaves
- 2 Honeycrisp apples
- Pinch of flaky sea salt
- Seeded crackers, for serving
Preparation
1. Toast the walnuts
Place the walnuts in a skillet over medium-low heat. Toast for 4–6 minutes, stirring frequently, until fragrant and lightly golden.
Transfer to a plate to cool, then roughly chop.
2. Prepare the Brie
Preheat the oven to 350°F.
Remove the Brie from its packaging, leaving the rind intact. Place it on a parchment-lined baking sheet or in a shallow oven-safe dish.
Drizzle with approximately 2 tablespoons maple syrup. Scatter three-quarters of the toasted walnuts over the top and sprinkle with about 1 teaspoon fresh thyme leaves.
3. Bake
Bake for 10–15 minutes, checking after 10 minutes.
The Brie is ready when it feels very soft in the center but still holds its shape. Avoid baking until the rind splits.
Smaller wheels may need slightly less time.
4. Finish and serve
Using oven mitts, carefully transfer the Brie to a serving board, or serve from the baking dish. The dish will be hot.
Add the remaining toasted walnuts, drizzle maple syrup, a few fresh thyme leaves and a pinch of flaky sea salt.
Slice the apples into thin wedges. Arrange them around the warm Brie with seeded crackers.
Serve while the cheese is warm and creamy.
Preparing Ahead
I toasted the walnuts earlier in the day and prepared the brie for the oven.
I slice the apples and bake the Brie shortly before guests arrive.
If slicing the apples in advance, a little fresh lemon juice will help prevent browning.
A Few Things I've Learned
Toast the walnuts, totally worth it. Normally I would just add from the package.
Leave the rind on the Brie. It helps the cheese hold together while the inside becomes soft and creamy.
For our fall gathering, we served it as part of a larger platter with hummus, fresh pears, figs, dates, olives, pistachios, celery, endive and seeded crackers. I like offering a variety of things that guests can enjoy while we're having drinks and chatting.
Food Safety & Allergens
This recipe contains milk and tree nuts (walnuts). Check packaged crackers for additional allergens, including wheat, sesame or other nuts.
Use Brie made with pasteurized milk, particularly when serving pregnant guests or anyone at increased risk of foodborne illness.
Serve the Brie warm and refrigerate leftovers promptly, within two hours of serving. Reheat leftovers until thoroughly hot before eating.