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Cranberry Pomegranate Brie

By

Sue Erickson - Lunds/Byerly's

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Ingredients

  • 1 (2 pound) Pere Joseph Brie
  • 1 (11 ounce) jar Rothschild Cranberry Pomegranate Preserves
  • 1/2 cup coarsely chopped pistachios
  • 2 teaspoons grated orange zest
  • baguette slices

Details

Servings 14
Preparation time 10mins
Cooking time 35mins
Adapted from wegottaeat.com

Preparation

Step 1

Preheat oven to 350 degrees F.

Unwrap Brie and cut away only the top rind of the cheese, leaving rind on sides and bottom intact.

Place Brie, rind side down in 9 inch quiche dish or pie plate. Spread preserves evenly over cheese. Bake until cheese just melts, about 25-30 minutes. Remove from oven and sprinkle nuts and zest over top of Brie.

Serve cheese warm or room temperature with baguette slices.

Variations: Following directions above, substitute any of the listed.

Mango Papaya Chutney Brie: 1 (11 ounce) jar Lunds and Byerly’s Mango Papaya Chutney, 1/2 cup chopped macadamia nuts, 2 teaspoons lime zest

Pesto, Prosciutto & Pine Nut Brie: 1 (180 gram) jar Il Forteto Pesto, 2 ounces prosciutto, shredded, 1/2 cup pine nuts and 2 teaspoon lemon zest

Dalmatia Fig & Marcona Almond Brie: 1 (8.5 ounce) jar Dalmatia Fig spread, 1/2 cup chopped Marcona almonds, 2 teaspoons orange zest

Pear & Hazelnut Brie: 2 (2.6 ounce) packages Valley Produce Pear & Hazelnut fruit paste (place paste in microwave dish and microwave on high 30-40 seconds, stir in 4 tablespoons pear juice), 1/2 cup chopped toasted hazelnuts, 2 teaspoons lime zest.

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