Baked Brie with Cranberries and Pomegranate
Nothing brings a crowd together like a warm, oozy baked Brie straight from the oven. And let us fill you in on a little secret: While this sweet and savory baked baked brie with cranberries and pomegranate may look fancy, it couldn’t be easier to make.
1 cup cranberries
2 tablespoons granulated sugar
¼ cup honey
¼ cup pomegranate juice
Zest of 1 orange
1½ tablespoons extra-virgin olive oil
½ cup pecans
1 tablespoon chopped fresh rosemary
Flaky sea salt
One 8-ounce wheel of Brie
½ cup pomegranate arils
Rosemary sprigs, for serving
Whole-wheat crackers, for serving
1. Preheat the oven to 350°F. In a small pot, combine the cranberries, sugar, honey, pomegranate juice and orange zest. Bring to a simmer over medium heat and cook, stirring occasionally, until the cranberries burst and the mixture reduces slightly, 10 to 15 minutes.
2. Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the pecans and toss to coat in the oil. Cook, stirring occasionally, until the pecans become fragrant, about 4 minutes. Add the rosemary to the skillet and cook for 30 seconds. Remove the skillet from the heat and season the pecans with the flaky salt.
3. Place the Brie in a small oven-safe serving dish and bake until the cheese begins to soften, 7 to 9 minutes.
4. Stir the pomegranate arils into the cranberry mixture. Remove the Brie from the oven and scoop the cranberry mixture on top. Sprinkle with the toasted pecans, garnish with the rosemary sprigs and serve with whole-wheat crackers.