Baked Brie with Pistachios, Pomegranate and Rosemary
Every cheese lover loves a good baked brie and it doesn’t get any easier than this Baked Brie with Pistachios, Pomegranate and Rosemary. Creamy and cheesy with a crunchy, sweet/tart and savory topping. And who doesn’t love puff pastry?
Christmas may be quiet this year, but that doesn’t mean you can’t enjoy really good food and this treat is so easy, which makes it even better. This easy appetizer/starter can be assembled up to 1 day ahead, then bake when you need it.
Pistachios, pomegranate seeds and rosemary are not a combination that I ever thought of putting together, but the flavors all work so well with the warm, creamy brie (Camembert can also be used). And it looks festive too, which makes it perfect for holiday entertaining.
This is more of an assembling of ingredients than a recipe, because everything is already made. All you have to do is put them together and bake.
This baked brie, also known as brie ‘en croûte (pronounced ‘on-kroot’, a French term for being wrapped in pastry) looks so elegant that your hungry eaters will think you bought it from a specialty cheese shop.
When it came to wrapping the brie I did not completely wrap the entire wheel of cheese in the pastry. I left it open at the top to create a ‘well’ so I could pile on the nuts and seeds.
The folding of the edges of the pastry don’t have to be perfect because it will change shape as the pastry bakes and puffs. You can see this in the picture below.
If you’ve made this Baked Brie with Pistachios, Pomegranate and Rosemary or any other recipe, leave a comment or question below. I love to hear from my readers.
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