Whipped Brie

Gather the ingredients.

Slice the tops and bottoms off the brie while it is cold. Run your knife around the inside of the skin of each, then remove the interior cheese wheel and place in the bowl of a stand mixer. You can also place the brie in a large bowl and use an electric hand mixer. Set aside for 20 to 30 minutes to allow the cheese to come to room temperature.

Halve the shallot vertically through the core. Thinly slice one half and set aside. Dice the remaining half and place in a medium bowl.

Add the vinegar, 1 teaspoon honey, 2 tablespoons water, and a pinch of salt to a small microwave-safe bowl. Whisk together, then microwave for 30 seconds until warm to the touch. Add the sliced shallots. Set aside to pickle.

Zest all of the lemon into the medium bowl with the diced shallot, then juice all of the lemon into it.

Add 2 tablespoons of the olive oil, the remaining 1/4 cup honey, thyme, dates, nuts, remaining 1/2 teaspoon salt, and pepper to the bowl. Mix to combine and set aside.

Add the remaining 1/3 cup oil and 1 tablespoon water to the bowl with the brie. Beat on medium-high speed until light and fluffy, 5 to 8 minutes. Scrape down the sides and bottom of the bowl occasionally. Alternatively, use an electric hand mixer. (It's ok if the brie is still slightly cold. It may be firm when you start to beat it together, but will lighten up as it continues to mix).

Spread the brie across a platter or serving plate. Spoon about half of the nut and date topping across the top, transferring the remaining to a bowl to serve on the side.

Sprinkle the pickled shallots over top, then garnish with additional fresh thyme and flaky salt. Serve with toasted crusty bread or crackers.