Baked Breaded Brie

Ingredients:

• 2 large eggs
• 1 tbsp. panko breadcrumbs
• 2 tsp chopped thyme leaves
• 1 teaspoon coarse salt
• 1 circle (220 g) of brie cheese
• 2 tablespoons unsalted butter
• 2 tbsp olive oil + extra for greasing
• 340 g of sliced ​​bread (baguette, sourdough, or dried fruit bread will do, or you can use several types)
• Honey, for serving

Preparation:

1. Beat the eggs in a shallow bowl or pie dish. Mix the panko, thyme, and salt on a plate.
2. Dip the cheese in the egg to coat, then press firmly into the breadcrumbs. Dip in the egg, then roll in the breadcrumbs again. Place on a baking sheet and freeze until the breading is firm, about 30 minutes.
3. Remove the brie from the freezer and use a sharp knife to make parallel lines on the surface, 0.5 cm deep and 1 cm apart. Rotate the cheese a quarter turn and repeat the cuts to create a diamond pattern. Return to the freezer to set, about 8 hours.
4. Preheat oven to 175°C.
5. Remove the brie from the freezer and run a knife along the cut edges again to ensure they are not sticking together. In a medium ovenproof skillet over medium-high heat, heat the butter with 2 tablespoons of olive oil until the butter is foaming and just beginning to darken. Add the brie, cut side down, and cook until crisp and dark golden, 3–4 minutes.
6. Carefully flip the brie with tongs and place the pan in the oven. Bake until the crust is golden brown all over and the cheese is heated through, 15–20 minutes.
7. Meanwhile, place the bread on a baking sheet and brush generously with olive oil. Bake until golden brown, about 12 minutes. Serve the baked brie with bread and honey.