Umami Brie

1. Preheat oven to 350 F.

2. Allow your brie to sit at room temperature for at least 15 minutes.

3. If you have a small brie wheel that fits into your ramekin (ramekin should be 3-4″ in diameter), carefully remove the top rind (leave sides and bottom rind intact) and put it into the ramekin. If you have a slice of brie from a larger wheel, remove the top rind and carefully cut so that it will fit into your ramekin or small baking dish. You want each gap in the dish to be filled.

4. Leaving 1 centimeter of space between the top of your brie and the rim of your ramekin, spread pesto in a circular motion to fully cover the brie.

5. Top with walnuts, carefully pressing them into the pesto so that you are creating a crust. You can do this with a spoon or spatula.

6. Top walnuts with mushrooms, and finally drizzle around 2 teaspoons of olive oil atop your ramekin dish.

7. Bake at 350 F for 15-18 minutes. You’ll be able to smell the mushrooms, pesto and brie when they begin to melt into each other.

8. Remove ramekin from the oven and serve immediately with slices from a fresh, warm baguette.