8 ounces Brie wheel
4 tablespoons raspberry marionberry fruit spread (I love Mt. Hope Farms)
cup 1⁄4 chopped walnuts
2 rose apples, sliced
2 navel oranges, sliced
12 rosemary flatbread crackers
1 cup pistachios, shells on
cup 1⁄4 sweet and spicy pecans
Fresh thyme sprigs, for garnish
Mini cast iron dutch oven or small baking dish for the brie cheese wheel
Medium sized round platter or charger plate
Preheat the oven to 400°F.
Put the Brie in an oven-safe dish and top with the raspberry-marionberry fruit spread and walnuts.
Bake for 15 minutes, or until the cheese melts.
Remove from the oven and let cool down slightly before placing on the platter.
Surround the Brie dish with the apples, oranges, and crackers.
Add the crostini and pistachios around the edge.
Fill in the gaps with the pecans.
Garnish with the fresh thyme and serve immediately.