Let the cheese sit out for a bit before baking so it warms through.
And before you ask, yes, Virginia, you could eat the rind of the Brie!
Dotdash Meredith
Ingredients
1/2 cup pomegranate juice
1/4cupfreshorange juice
2 Tbsp.
Credit:Antonis Achilleos; Food Stylist: Ruth Blackburn; Prop Stylist: Christina Daley
honey
1 (8-oz.)
Remove from heat; let cool.
Place Brie round on a rimmed baking sheet lined with parchment paper.
Credit:Dotdash Meredith
Bake until softened and thoroughly heated, 8 to 10 minutes.
Transfer Brie to a serving plate; drizzle with 1 Tbsp.
Top with pistachio mixture, flaky sea salt, and 2 thyme sprigs.
Drizzle with some of the remaining pomegranate syrup, reserving any leftover syrup for another use.
Serve with toasted baguette slices or crackers.
