Food and Recipes Appetizers Baked Brie With Pomegranate And Pistachios 5.0 (1) Add your rating & review Brie prepared! Let the cheese sit out for a bit before baking so it warms through. By Marianne Williams Marianne Williams Marianne Williams is a recipe tester and developer who has been working in the Dotdash Meredith test kitchens since 2016. Her recipes are featured in Food & Wine, Southern Living, Real Simple, Rachael Ray, Health, Cooking Light, and in various other publications and digital platforms. Southern Living's editorial guidelines Published on December 8, 2022 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos; Food Stylist: Ruth Blackburn; Prop Stylist: Christina Daley Active Time: 20 mins Total Time: 25 mins Servings: 8 Who doesn’t love a warm, melty baked Brie appetizer for the holidays? While many recipes call for wrapping a whole wheel of Brie in puff pastry, this recipe gives you a break by skipping the wrapping all together and topping the cheese with a sweet-tart mixture of honey- and orange-spiked pomegranate juice, pomegranate seeds (technically called arils), and crunchy, festive pistachios. And before you ask, yes, Virginia, you can eat the rind of the Brie! Slightly more firm in texture, it has an earthy flavor that accentuates and complements the rich, salty cheese inside. Take care when heating the Brie; you want to warm it through, but getting it too hot will cause the molten interior to pour out when guests start to dive in. For extra insurance, serve the warmed Brie on a rimmed plate or shallow bowl to contain all the goodness. Serve With: Pomegranate Margaritas How to Get Pomegranate Seeds Out To harvest the pomegranate seeds (or "arils"), start by cutting the fruit into quarters. Place these pieces in a large bowl of water, then use your fingers to separate the seeds (which sink) from the inedible white pith (which floats). Dotdash Meredith Ingredients 1/2 cup pomegranate juice 1/4 cup fresh orange juice 2 Tbsp. honey 1 (8-oz.) Brie round 1/4 cup chopped roasted, salted pistachios 1/4 cup pomegranate arils 5 thyme sprigs 1/2 tsp. orange zest 1/2 tsp. flaky sea salt Toasted baguette slices or crackers (for serving) Directions Preheat oven to 375°F. In a small saucepan, bring pomegranate juice, fresh orange juice, and honey to a boil over medium-high. Reduce heat to medium, and simmer, stirring occasionally, until reduced to 1/4 cup, 15 to 20 minutes. Remove from heat; let cool. Place Brie round on a rimmed baking sheet lined with parchment paper. Bake until softened and thoroughly heated, 8 to 10 minutes. Combine chopped roasted, salted pistachios and pomegranate arils; leaves of 3 thyme sprigs; and orange zest in a small bowl. Transfer Brie to a serving plate; drizzle with 1 Tbsp. cooled pomegranate syrup. Top with pistachio mixture, flaky sea salt, and 2 thyme sprigs. Drizzle with some of the remaining pomegranate syrup, reserving any leftover syrup for another use. Serve with toasted baguette slices or crackers. Rate it Print