Baked Brie with Pomegranates

Prepare to fall in love with this baked brie recipe! The rich, buttery cheese is delightful topped with sweet, crunchy pomegranates and pistachios.

Baked Brie

This baked brie recipe might just be the best holiday appetizer out there. Of course, it’s delicious. What could be better than rich, melty brie piled onto golden brown baguette with honey, fruit, and nuts? It’s also visually stunning, with a festive mix of red, white, and green colors. And finally, it’s simple. Baking time included, it takes 10 minutes to put together. It would be perfect for Thanksgiving, Christmas, or New Year’s parties, but it’s so good that you’ll want to serve it at gatherings all winter long!

My Baked Brie Recipe

When I’ve eaten baked brie in the past, I’ve had it wrapped in puff pastry. But as I experimented with this recipe, I found that I actually preferred the cheese without it. For one, the recipe becomes much simpler – there’s no need to roll dough and wrap up the cheese to bake. Instead, simply transfer the brie from the fridge to the oven! (Note: It’s important that the brie is cold when it goes in the oven. Otherwise it will melt, not soften, while it bakes.)

Second, skipping the puff pastry makes way for fun, festive garnishes! I love to use seasonal produce whenever I cook, and, here, fresh pomegranate seeds are the perfect addition. Not only do they look gorgeous, but they also add a sweet/tart, crisp accent for the gooey, buttery cheese. I finish it off with toasted pistachios, rosemary, honey, and sea salt to make the flavors pop. Tip: make sure to get a little of everything in each bite!

Baked brie recipe ingredients

Baked Brie Serving Ideas

This baked brie is best served warm, straight from the oven. Be sure to bake it on a sheet of parchment paper so that you can easily transfer it from the hot baking sheet to a serving platter. Then, sprinkle your garnishes on top of the brie. I used a combination of pomegranate seeds, honey, pistachios, rosemary, and sea salt, and I couldn’t recommend it enough. It looks so pretty and festive, and it has a yummy mix of sweet, tart, crunchy, and aromatic elements.

Of course, this baked brie recipe would be delicious with other toppings as well. If you want to change it up, I recommend including something from each of these categories:

  • A fruit: Use a different seasonal fruit or jam instead of the pomegranates. A scoop of cherry jam or cranberry sauce would be wonderful, as would apple slices on the side for dipping!
  • A nut: Swap the pistachios for chopped toasted walnuts or pecans.
  • An herb: Try thyme leaves instead of the rosemary.

Let me know what combinations you try!

More Favorite Appetizer Recipes

If you love this baked brie recipe, try one of these party appetizers next:

Baked Brie with Pomegranates

 
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If you love brie, this baked brie recipe will be your new favorite appetizer! Be sure to put the brie in the oven when it's cold from the fridge, not at room temperature, so that it doesn't melt completely as it bakes.
Author:
Recipe type: Appetizer
Serves: 6
Ingredients
  • 8-ounce brie wheel, chilled
  • ¼ cup pomegranate arils
  • 2 tablespoons chopped pistachios
  • Rosemary sprigs, for garnish
  • Honey, for drizzling
  • Flaky sea salt (optional)
  • Toasted baguette or crackers, for serving
Instructions
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Place the brie onto the baking sheet and bake 8 minutes, or until soft in the middle.
  3. Remove from the oven and top with pomegranate arils, pistachios, rosemary, and a generous drizzle of honey. Sprinkle with flaky sea salt, if desired.
  4. Serve with toasted baguette slices or crackers.

2 comments

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Rate this recipe (after making it):  

  1. Sabrina from newkitchenlife.com
    11.29.2019

    yum, really miss this kind of dish, a great appetizer, love all of the combinations too, thank you

  2. valerie
    12.09.2019

    Love your recipes. Do you think I can use Camembert?

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.