Grilled Brie with Figs & Thyme Honey

To a small saucepan over medium-low heat, add the honey and thyme. Bring to a simmer, then turn down heat and keep warm.

Heat a panini press on the low setting. Unwrap the wheel of brie and place it in the preheated press. Close the lid and heat until soft and warm to the touch, with golden grill marks, watching carefully (if you go too long, the cheese will burst through the rind and ooze out). Mine took about 5-6 minutes.

Carefully transfer the warm brie to a serving plate. Top with quartered figs, drizzle with honey, and garnish with fresh thyme. Serve immediately with water crackers or sliced French bread.

Note: A sprinkle of sea salt on top of the honey is a nice addition.

Adapted from Not Without Salt.