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An ooey-gooey baked brie is a delight around the holiday season. This year we decided to dress it up!
We made a beautiful baked brie that tastes just as good as it looks! Creamy brie is paired with crunchy pecans and pomegranate seeds, a sweet pomegranate sauce, and crowned with a dollop of Dress It Up’s Apple Cider Vinaigrette for a little acidity.
So perfectly balanced we finished eating it before we finished writing this caption…
So be the hero of potlucks, the family top chef, and bake up this easy baked brie recipe!
1 cup Cranberries
¼ cup Honey
¼ cup Pomegranate juice
½ cup pecans
1 tablespoon chopped fresh rosemary
Flakey sea salt
One 8-ounce wheel of Brie
½ cup Pomegranate seeds
Rosemary sprig, for garnish
Flatbread crackers, for serving
Drizzle Apple Cider Vinaigrette
Preheat the oven to 350°F. In a small pot, combine the cranberries, sugar, honey, and pomegranate juice. Bring to a simmer over medium heat and cook, stirring occasionally, until the cranberries burst and the mixture reduces slightly, 10 to 15 minutes.
Place the Brie in a small oven-safe serving dish and bake until the cheese begins to soften 7 to 9 minutes.
Stir the pomegranate seeds into the cranberry mixture. Remove the Brie from the oven and scoop the cranberry mixture on top. Sprinkle with the pecans, garnish with the rosemary sprigs, and serve with flatbread crackers.