Baked Brie with Honey Balsamic Cranberries, Pecans, and Pomegranate

A warm, gooey Brie topped with sweet-tart honey balsamic cranberries, crunchy pecans, and vibrant pomegranate seeds, perfect for gatherings.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 8 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

For the Brie

1 round round of Brie cheese (about 8 ounces) Feel free to slice off the top rind for easier dipping.
1 cup fresh cranberries Dried cranberries can be used if in a pinch.
½ cup pecans, roughly chopped Adds crunch and depth to the topping.
¼ cup honey Add more for extra sweetness if desired.
2 tablespoons balsamic vinegar Provides tanginess to the topping.
¼ cup pomegranate seeds Can use pre-packaged for convenience.
1 tablespoon olive oil Used for cooking the cranberry topping.
Salt and pepper to taste Essential for balancing flavors.
Crackers or sliced baguette, for serving Perfect accompaniments for the baked Brie.

Method

Preparation

Preheat your oven to 350°F (175°C).
In a small saucepan over medium heat, combine the fresh cranberries, honey, balsamic vinegar, and a pinch of salt. Stir for about 5-7 minutes until the cranberries start to pop.
Add the chopped pecans just before removing the topping mix from heat.
Place the Brie on a baking sheet lined with parchment paper.
Spoon the cranberry-pecan mixture over the Brie, and drizzle any leftover honey on top.

Baking

Bake in the oven for about 10-15 minutes, watching carefully to avoid overflow.
Once melted, remove from the oven and sprinkle pomegranate seeds on top.
Drizzle with a tad more honey and serve warm with crackers or sliced baguette on the side.

Notes

For extra flavor, add herbs like thyme or rosemary to the cranberry mixture. If the topping is too saucy, it can be called a 'cheese dip'. Consider using Camembert or Gouda for a twist on flavors.