15 min prepServes 8 people
Ingredients:
- 1 10-12-ounce wheel of Brie
- 1 sprig of fresh rosemary, optional
- 1/2 cup pomegranate arils
- 1/3 cup roasted shelled pistachios
Directions
- Allow the Brie to come to room temperature and place it on a platter. If desired. Mound pomegranate arils and pistachios in a ring around the edges of the Brie, allowing some of them to fall onto the platter.
- Serve with Wellington Crackers.
- Alternatively, you may bake the Brie. Preheat the oven to 350°F and place the Brie on a parchment paper-lined baking sheet. Bake until softened, about 8 to 12 minutes. Remove from the oven, carefully transfer to a platter, and garnish as described above. Serve immediately.