Unwrap brie. Using a sharp knife, slice off the top rind. Set in a 9-inch glass pie plate. Sprinkle with thyme and then pine nuts.
Overlap provolone slices over the top of the brie covering the nuts and thyme. Tuck the ends of the provolone under the brie round, if necessary.
Place pie plate in a cool oven. Turn oven on to 325 degree F. Bake for 20 to 25 minutes or cheese is softened.
Serve with crackers, toasted baguette slices, and apple or pear slices*. Makes 8 servings.
Treat apple or pear slices with citric acid color keeper or dip in a mixture of lemon juice and water to prevent discoloration.