A wise man once said, if it ain’t broke, don’t fix it. Well, I decided to ignore that man, when I attempted a holiday version of one of my favorite appetizers- baked brie. Pomegranate seeds were an obvious choice for my key ingredient because a) they’re festive, and b) they make you gorgeous. Pomegranate is particularly beneficial for women because it helps fight signs of PMS and menopause (like irritability and hot flashes), and lets be honest, that right there, is enough. BUT, the fact that pomegranate is also fabulous for your skin, is an added bonus! Eating the seeds, or apllying the juice directly on your skin, fights sagging, wrinkles, and dullness. It’s like magic!
I believe that when using cheese as the main ingredient in cooking, you can never go wrong, and I was hoping my my holiday-themed brie recipe would be no exception. So how did it turn out? I wouldn’t know, I didn’t get a chance to try it. I guess an empty plate after just 10 minutes speaks for itself!
How to Make Pomegranate Walnut Baked Brie
- 3 Tablespoons pomegranate preserves
- 3/4 cup of chopped walnuts
- 12-15 oz wheel of brie
- 10-12 sheets of frozen phyllo dough, thawed
- 1/4 cup no trans-fat butter spread, melted
- 1 pomegranate, with seeds extracted (see how to video here)
3. Brush about 2/3 of the preserves on top of the Brie. Top with handful of chopped walnuts.
4. Gently sandwich the two halves of brie together, rinds facing out
5. Wrap the Brie in thawed phyllo dough. one sheet at a time, brushing each sheet with melted butter. Be sure to turn cheese over after applying each sheet of phyllo for even distribution
5. Cover and refrigerate until 20 minutes before serving.
7. Drizzle remaining preserves over the top of the cheese. Garnish with pomegranate seeds and remaining chopped walnuts.
8. Serve with crackers, sliced baguettes, and green apples.