Baked Brie with Honey and Pomegranate Seeds

This luxurious baked brie, topped with honey and pomegranate seeds, is a simple yet delightful appetizer perfect for sharing.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 6 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 180

Main Ingredients

1 wheel wheel of brie (8–12 oz), at room temperature Choose a good quality wheel of brie.
2-3 tablespoons runny honey (mild wildflower or orange blossom works well) Use mild honey for best results.
1/2 cup pomegranate seeds, fresh Fresh seeds provide the best texture.
1 tablespoon finely chopped fresh thyme or rosemary (optional) Herbs add flavor and freshness.
Zest of 1 small orange orange (optional, for a citrus lift) Zest adds brightness.
1-2 tablespoons chopped toasted walnuts or pecans (optional, for texture) Toasted nuts enhance flavor.
to taste Freshly cracked black pepper A pinch for seasoning.

Serving Suggestions

as needed Crackers, slices of crusty baguette, or thin crostini These are for serving with the baked brie.

Preparation

Preheat the oven to 350°F (175°C). Let the brie sit at room temperature for at least 20–30 minutes so the interior loosens and bakes evenly.
Place the wheel of brie on a small ovenproof dish or a baking sheet lined with parchment.
Gently score the rind in a shallow crosshatch or make a single shallow slice across the top to allow steam to escape.

Baking

Warm the brie in the oven for 12–15 minutes, until the center is soft and beginning to bulge.
Remove from the oven and drizzle the honey evenly across the top.

Finishing Touches

Scatter pomegranate seeds across the honeyed surface, then sprinkle with herbs, orange zest, cracked pepper, and toasted nuts if using.
Serve immediately with crackers or toasted bread.

Leftovers can be stored chilled in an airtight container for up to 2 days. Rewarm gently before serving.