A brie wheel split and stuffed with whipped triple cream brie, candied walnuts, crisp pancetta, and chives, then frosted with more whipped brie and topped with roasted grapes and honey.
0 Pancetta: Add the pancetta to a cold pan. Turn the heat to medium-low and cook 7 to 10 minutes, until the fat renders and the pancetta crisps. Remove from the pan and let cool.
1 Candy the Walnuts: Toast the walnuts in a preheated pan for 2 minutes. Turn off the heat and let cool slightly. Add the brown sugar, water, butter, dried thyme and salt. Return to medium-low heat and cook a few minutes, until the sugar dissolves. Let cool completely.
2 Whip the Brie: Whip the triple cream brie and cream cheese until smooth for 5-10 minutes, or until light and airy, scrapping down the sides as needed. Set 1/3 aside for frosting.
3 Filling: Fold 2 tbsp of the chives, 1/4 cup of the candied walnuts, roughly chopped, and half the pancetta into the remaining whipped brie. Mix loosely.
4 Stuff: Cut the brie wheel in half lengthwise. Spread the filling over the bottom half and replace the top. Refrigerate 30 minutes.
5 Roast the Grapes: Preheat the oven to 425°F (220°C). Place the grape vines on a sheet pan and drizzle with olive oil. Roast 8 to 10 minutes. Let cool completely.
6 Assemble: Frost the chilled brie with the reserved whipped brie. Top with the remaining chives, walnuts, pancetta, and the roasted grapes. Drizzle with honey.
