Baked Brie With Pomegranate And Pistachios

Who doesn’t love a warm, melty baked Brie appetizer for the holidays? While many recipes call for wrapping a whole wheel of Brie in puff pastry, this recipe gives you a break by skipping the wrapping all together and topping the cheese with a sweet-tart mixture of honey- and orange-spiked pomegranate juice, pomegranate seeds (technically called arils), and crunchy, festive pistachios.

And before you ask, yes, Virginia, you can eat the rind of the Brie! Slightly more firm in texture, it has an earthy flavor that accentuates and complements the rich, salty cheese inside. Take care when heating the Brie; you want to warm it through, but getting it too hot will cause the molten interior to pour out when guests start to dive in. For extra insurance, serve the warmed Brie on a rimmed plate or shallow bowl to contain all the goodness.

Serve With: Pomegranate Margaritas

How to Get Pomegranate Seeds Out

To harvest the pomegranate seeds (or "arils"), start by cutting the fruit into quarters. Place these pieces in a large bowl of water, then use your fingers to separate the seeds (which sink) from the inedible white pith (which floats).