Baked Brie With Pomegranate And Pistachios


Brie prepared! Let the cheese sit out for a bit before baking so it warms through.

Baked brie with pomegranate and pistachios on a white plate

Antonis Achilleos; Food Stylist: Ruth Blackburn; Prop Stylist: Christina Daley

Active Time:
20 mins
Total Time:
25 mins

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).

pomegranate seeds

Dotdash Meredith


  • 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)


  1. 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.

  2. 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.

  3. 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.

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