Over the weekend, Thomas and I enjoyed some wine with our awesome new neighbors. I whipped up prosciutto-wrapped dates, spiced almonds, and baked Brie with pomegranate and honey for the occasion. The Brie dish was a twist on an appetizer that we once had at Les Halles in NYC, where they serve warm Brie topped with honey and coarse black pepper. It’s almost shocking how good this appetizer is due to its extraordinary simplicity. For my version, I subbed black pepper for a lonely pomegranate that has been staring at me for weeks from our fruit bowl – it was like the last kid picked for dodgeball. Pomegranate arils not only added some major flavor to the dish, but some vibrant color as well. The baked Brie was the perfect treat on a crisp Autumn evening as we got to know our neighbors a bit better. As we sipped wine and exchanged stories, I couldn’t help but envision the menu for the next neighborly get-together. Maybe we’ll form a dodgeball team....
Baked Brie with Pomegranate & Honey
Wedge or wheel of Brie
Preheat oven to 350 degrees. Remove the arils from the pomegranate. Click here for a tutorial. Spray a baking sheet with cooking spray. Place the Brie on the baking sheet and heat in the oven for about 5 minutes so that the cheese is warm, but not melted. Transfer the cheese to a plate, drizzle with honey, and sprinkle with pomegranate arils. Serve with bread or crackers and enjoy!