Camembert with a honey walnut topping

Toasted bread, creamy-tender Camembert, crunchy nuts, sweet summer blossom honey, a combination to melt away. Whether as a main course or as a snack, it is a real treat for the palate. A nutty lamb's lettuce goes well with this.

Preparation:
Preheat the oven (electric stove: 200°C/convection: 180°C/gas: see manufacturer).
Line a tray with baking paper.
Punch out or cut out a star (approx. 12 cm Ø) from each slice of bread.
Grease a large pan with a thin layer of oil and roast the stars in batches on both sides.
Place the stars on the sheet.
Halve the camemberts horizontally and place them cut side up on the stars.
Roughly chop walnuts, sprinkle cheese with nuts and drizzle with honey.
In the preheated oven 6-8 minutes. to bake.
Wash the thyme, shake dry, pluck off the leaves.
Take the cheese stars out of the baking honey and sprinkle with thyme and pepper.