Preheat your oven to 350 degrees F. If using a small cast iron skillet or oven-safe dish, place the brie directly in it. If using a sheet pan, line it with parchment paper and set the brie in the center. Either method works fine.

Use a sharp paring knife to score the top rind of the brie in a crosshatch pattern, cutting just through the rind without going deep into the cheese. You are making about 6 shallow cuts in one direction and 6 in the other. This lets the heat move into the center evenly and prevents the rind from splitting in a messy way.

Drizzle the honey evenly over the top of the scored rind, letting it settle into the cuts a little. Scatter the chopped walnuts over the top. Add fresh thyme leaves if using. The walnuts will toast lightly in the oven and the honey will caramelize around the edges.

Slide the pan into the preheated oven. Bake for 13 to 16 minutes. The brie is ready when the rind looks puffed and slightly golden at the edges and the cheese inside jiggles gently when you nudge the pan. A toothpick inserted in the center should meet almost no resistance. Do not overbake or the rind will burst completely and the cheese will pool.

Carefully transfer the pan or skillet directly to the table, it will be very hot. Add a small sprig of fresh thyme on top if you like and a pinch of flaky salt. Arrange the baguette slices, apple slices, and crackers around the brie so guests can dig right in. Serve immediately while the center is still molten and gooey.