Brie with Honey-Balsamic Cranberry Sauce, Pecans & Pomegranates
Creamy, gooey, slightly tangy and utterly festive—this Brie with Honey-Balsamic Cranberry Sauce, Pecans & Pomegranates is the kind of appetizer that disappears in minutes at any gathering.
Servings: 4 servings
Equipment
- Oven
- Baking Sheet
- Parchment Paper
- Saucepan
- Spatula
Ingredients
Ingredients
- 1 wheel Brie cheese (about 8 oz), room temperature
- 1/2 cup Fresh cranberries rinsed
- 1/4 cup Honey plus extra for drizzling if desired
- 2 tbsp Balsamic vinegar
- 1/4 cup Pecans chopped
- 1/4 cup Pomegranate seeds seeded from fresh pomegranate or thawed from frozen
- Fresh thyme optional for garnish
- Crackers or sliced baguette for serving
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Place the Brie wheel on the prepared baking sheet. If you like, score the top lightly with a knife to help it warm evenly. Bake for 10–12 minutes, until the Brie is soft to the touch and gooey inside but not leaking out.
- While the Brie bakes, make the honey-balsamic cranberry sauce. In a small saucepan over medium heat combine fresh cranberries, honey, and balsamic vinegar. Stir to combine.
- Cook the cranberry mixture for 5–7 minutes, stirring occasionally, until the cranberries begin to burst and the sauce thickens. If it thickens too much, you can add a splash of water to loosen it slightly. Remove from heat and let it cool a minute.
- Once the Brie is done, carefully transfer the warm wheel to a serving platter using a spatula. Spoon the honey-balsamic cranberry sauce over the top of the Brie, allowing some to spill over the sides for visual appeal.
- Sprinkle the chopped pecans and pomegranate seeds evenly over the sauce. Add a few sprigs of fresh thyme if using, and drizzle extra honey if you want more sweetness. Serve immediately with crackers or sliced baguette for spreading.
Notes
Store leftover baked Brie and sauce in an airtight container in the refrigerator for up to 3 days. Keep crackers and bread separate to avoid sogginess.