1 wheel brie

2 Tablespoons raw pistachios

2 Tablespoons raw pecan halves

2 Tablespoons raw hazelnuts

1 Tablespoon, plus 1 teaspoon Pompeian Light Taste Olive Oil, divided

1 Tablespoon fresh sage, chopped

1 Tablespoon fresh rosemary, chopped

1 Tablespoon fresh thyme

Salt and pepper, to taste


  1. Remove your wheel of brie from its packaging. Use a serrated knife to slice off the top rind (leave the rest of the rind on.)
  2. Add brie to a parchment paper lined baking sheet and drizzle with 1 teaspoon Pompeian Light Taste Olive Oil. Season with a small amount of salt and pepper.
  3. Bake for 7-9 minutes, or until melty inside.
  4. Meanwhile, heat a skillet over medium heat with 1 Tablespoon Pompeian Light Taste Olive Oil. Add all of your nuts and herbs, and season with salt and pepper. Toss constantly for 5-7 minutes, or until toasty and aromatic.
  5. When the brie comes out of the oven, top it with herbed nuts. Serve with your favorite Crackers.