There are lots of baked brie recipes for the holidays, and I love alot of them. But this one is my favorite! I wanted an appetizer that was easy to make when guests pop in, yet flavorful enough to show I put a little bit of effort in. And last but not least, I wanted it to look and feel like Christmas.
Hello, baked brie with pomegranate molasses, you gluten-free goddess?
This recipe requires three ingredients. Actually, two if you don’t want to add sugar!
Brie is a fantastic cheese. It originates from France and the texture is creamy, yet firm. One that is more mild will have a real creamy center, and a more pungent selection will be more firm in the middle. The rind, so the dry outer whitish part, is always hard.
In this recipe, I use seeds from a pomegranate to top off the cheese wheel. You don’t need to slice off the top layer of cheese rind! In fact, leaving the rind on the surface holds the toppings quite well. The inside will melt, so leaving the rind can help stabilize the wheel while baking.
Cut your brie in portions, or cut out one triangle from the corner to open the cheese up. The reason why is because you want the cheese to bake well. If the rind is securing it closed, it won’t heat properly at a high temperature. I actually cut brie into sections, then top each piece before baking at a high temperature.
Now, pomegranate molasses is essentially pomegranate juice and seeds that have been ground up. The seeds are then strained and the remaining juice is heated on a stovetop. This juice heats slow and long, until a thickened molasses forms. You can purchase it in bottles at specialty stores.
I consider this my version of pomegranate molasses, leveled up! There’s texture here as I do NOT grind the seeds up. What I do is simply take one pomegranate, then clean out the seeds. There are alot of different methods, but I prefer a bowl of water and loosening the seeds inside the liquid.
Throw the seeds on a skillet at medium low temperature. You can even add extra juice if you’d like. Then add a couple of pinches of sugar. You can always add more, but can’t take away, so be mindful of not sweetening the seeds too much.
Cook this for awhile, until the seeds become infused with their own juices. The sauce will thicken! And smell so good. Just be SURE not to burn the seeds. Lower the heat if you need and cook slow and steady. I use this topping for my holiday chocolate bark recipe!
You can let the gooey pomegranate molasses cool a bit, and it will become even more sticky. Simply plop it on top of your brie pieces and pop everything in the oven. You’ll bake it for about 7or 8 minutes at 400 degrees. I like fast baking the cheese at a high temperature, as I believe the flavors infuse better.
This recipe is a HUGE hit for the holidays every time I make it. And it’s so easy! Not to mention an absolute eye catcher on your Christmas table.
You can add fig jam to the mix also! Foodal.com has a great gluten-free recipe that’s easy and fantastic. Simply mix it in with the pomegranate seeds once their sticky, and top off your cheese before baking. It tastes wonderful!
Pomegranate Molasses Baked Brie
- 1 wheel Brie cheese (natural) 8 oz., cut in fourths, rind on (some speculate the rind is not GF, but modern practices don't usually use wheat with the mold process. La Bonne Vie Brie claims gluten-free if you are worried. Carried at most supermarkets.)
- 1 large pomegranate seeded (you'll be using the seeds to cook)
- 1 tablespoon sugar cane or more, depending on how sweet you want the pomegranate topping
- In a saucepan on low to medium low heat, add pomegranate seeds and sugar.
- Let mixture cook for approximately 15-20 minutes, stirring occasionally.
- The mixture will bubble slightly. If it bubbles too much, turn down the heat as you do not want it to burn.
- Once the pomegranate mixture has thickened and seems somewhat sticky, turn off the heat and take pan off the burner.
- Preheat oven to 400 degrees.
- Place wheel pieces on top of foil or parchment paper in a sided sheet pan. You can place each triangle as if it were a wheel, but slightly push each away from the center. This way, the pomegranate molasses will ooze down each side of each piece.
- Pour mixture all over each brie section, then place in oven to bake for approximately 8 minutes.
- If brie has melted too quickly, take out before 8 minutes. You should see the cheese oozing and somewhat condensed down, but not TOO much.
- Place or slide brie onto a round cheeseboard or plate, then serve immediately with gluten-free crackers. I use Crunch Master Multi-Seed Original.
TIP: You can use this pomegranate molasses on sandwiches also! While making it on the stovetop, mix in red pepper flakes! Take left over turkey and tasty goat cheese, then spread the mixture on top. Toast gluten-free bread and you’ll be in heaven!