Entertain in a snap with this easy, elegant appetizer. A beautiful topping of cranberries, jewel-like pomegranate arils and rosemary gets an added crunch from the pecans to complement the baked Brie’s creamy, rich texture.
Ingredients
- 1 8-ounce wheel of Brie
- 1 cup cranberries, fresh or frozen
- 1/2 cup maple syrup
- Zest of 1 large orange
- 1/2 cup pomegranate arils (seeds)
- 2 teaspoons extra virgin olive oil
- 1 tablespoon fresh rosemary, chopped
- 1/2 cup chopped pecans
- 1 pinch flaky salt
Preparation
- Preheat the oven to 350 F. Place the round of Brie on its side and use a knife to trim the top rind off the cheese. Place the cheese cut side up in a round baking dish large enough to have an inch or two of space around the cheese.
- In a small pot, combine the cranberries, maple syrup and orange zest. Over medium-high heat, bring to a boil, then reduce the heat to medium-low to simmer the mixture until thickened, about 8 minutes. Stir in the pomegranate arils.
- In a small saute pan, warm the olive oil over medium heat and add the rosemary. Stir until fragrant, then add the pecans and salt and stir until fragrant and lightly toasted, about 5 minutes.
- When ready to serve, place the brie in the oven for 10 minutes. It will be melty and hot. Top with the warm cranberry mixture, then sprinkle with the toasted pecans.
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