Cedar Plank Brie with Honeyed Walnuts

Instructions

• 1Place a 11½-inch x 5-inch cedar grilling plank in the roasting pan and cover with cold water. Place a heavy bowl on top to keep the plank submerged and allow to soak for approximately 1 hour, or up to 4 hours.
• 2Insert the wire rack into position 4. Select BAKE/CONVECTION/350°F/7 minutes and press START to preheat.
• 3Line the pizza pan with parchment paper.
• 4Place the walnuts, 2 tablespoons honey, chopped rosemary and salt in a bowl and stir to coat. Spread evenly over the lined pizza pan.
• 5Once preheated, place the pan in the oven and cook for 7 minutes, or until the walnuts are golden and the honey caramelized.
• 6Remove the walnuts from the oven and set aside to cool.
• 7Press PHASE COOK, for P1 select BAKE/CONVECTION/325°F/13 minutes and press CONFIRM. For P2 select ROAST/CONVECTION 340°F/2 minutes and press START.
• 8Meanwhile, drain the water from the pan and return the plank to the pan. Place the rosemary sprigs in the center of the plank and top with the brie.
• 9Place the pan in the oven. At the end of P1, drizzle with the remaining 2 tablespoons honey and continue cooking. The brie should be firm on the outside and gooey in the centre.
• 10Coarsely chop the walnuts. Sprinkle brie with the walnuts and serve immediately with crackers.