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Preheat your oven to 380°F. Line a baking sheet with parchment paper. Trim the crusts from the brioche slices. Cut each brioche slice into 2 rectangles. Place the brioche rectangles on the prepared baking sheet.

Bake the brioche rectangles for 2 minutes, then flip them over and bake for another 2 minutes. This step helps to slightly dry out the bread, which contributes to a better texture.

In a small bowl, combine the softened unsalted butter, 2 1/2 tablespoons of honey, a pinch of salt, and brown sugar. Mix until well combined and smooth.

Evenly spread a thin layer of the honey butter mixture on all sides of each brioche rectangle, including the end caps.

Return the buttered brioche to the baking sheet. Bake for 8 to 11 minutes on one side, checking at the 8-minute mark for desired golden brown color. Flip the toasts over and bake for an additional 6 to 7 minutes, or until deeply golden brown but not burnt.

Transfer the baked honey butter toasts to a cooling rack and let them cool for 20 minutes. This allows them to crisp up.

While the toasts are cooling, in a medium bowl, combine the rind-removed brie and cream cheese. Using an electric mixer or a whisk, whip the cheeses until smooth and creamy.

Once the toasts are cool, pipe or spread the whipped brie mixture generously onto each honey butter toast. Drizzle with additional honey, sprinkle with lavender flowers, and finish with a pinch of flaky salt before serving.


Preheat your oven to 380°F. Line a baking sheet with parchment paper. Trim the crusts from the brioche slices. Cut each brioche slice into 2 rectangles. Place the brioche rectangles on the prepared baking sheet.

Bake the brioche rectangles for 2 minutes, then flip them over and bake for another 2 minutes. This step helps to slightly dry out the bread, which contributes to a better texture.

In a small bowl, combine the softened unsalted butter, 2 1/2 tablespoons of honey, a pinch of salt, and brown sugar. Mix until well combined and smooth.

Evenly spread a thin layer of the honey butter mixture on all sides of each brioche rectangle, including the end caps.

Return the buttered brioche to the baking sheet. Bake for 8 to 11 minutes on one side, checking at the 8-minute mark for desired golden brown color. Flip the toasts over and bake for an additional 6 to 7 minutes, or until deeply golden brown but not burnt.

Transfer the baked honey butter toasts to a cooling rack and let them cool for 20 minutes. This allows them to crisp up.

While the toasts are cooling, in a medium bowl, combine the rind-removed brie and cream cheese. Using an electric mixer or a whisk, whip the cheeses until smooth and creamy.

Once the toasts are cool, pipe or spread the whipped brie mixture generously onto each honey butter toast. Drizzle with additional honey, sprinkle with lavender flowers, and finish with a pinch of flaky salt before serving.
