Ok, so there are these big red, round fruits sitting in bins in groceries stores as we speak. They’re not apples.
They’re pomegranates. They are mysterious, red and incredibly complicated when dissecting. Honestly, they frustrate me at times. But once you separate the seeds from the fruit, a whole new world of sweetness just opens up.
You can eat pomegranate seeds simply alone, all by themselves. One thing you’ll notice when popping one in your mouth is the juiciness. The first bite of a pomegranate seed is amazing. These crunchy in the middle kernels are surrounded by a pool of flavorful juice. When you bite into one, you’ll be amazed at how these tiny seeds are so juice filled. They pop right in your mouth. Like a water balloon.
Then you’ve got this little bit of crunch to go along with it all. You can eat the seed in the middle, and its quite healthy and beneficial. A pomegranate has enough vitamin C to wrap up your daily intake, and then some.
Eating these tiny gems (literally what they are know as) is a treat. Quite a treat during the holidays, in fact. Pomegranates are abundant this time of year. Their season lasts from about October to February. You can go to your local grocery store right now and chances are, there will be a nice stock of pomegranate fruit.
Now, the inside of a pomegranate is complicated. Google ‘how to seed a pomegranate‘ and you’ll find a slew of ideas. Ok, the inside of this fruit is annoying. I would much rather ditch any technique, grab a glass of wine and a bowl, and just pick at the inside of a pomegranate on the couch while watching Christmas Vacation. However, right before a holiday party, this might not suffice.
I think the best way to serve this wonderful fruit is with its seeds, on a fantastic cheese. That fantastic cheese is brie. Mix pomegranate seeds with another fruit filled jam that’s thick and seedy as well.
There is nothing like a mix of pomegranate seeds and fig jam. Literally. It is so good, you will be amazed. The sweet flavor and natural crunch you get from each is just wonderful. Plain fig is great too but honestly, jam works best with this recipe. It sticks to the pomegranate seeds and is much easier to layer on a bed of brie.
Brie is a wonderful cheese to serve with this. Brie has a slightly potent, aged taste to it. It’s one of those soft cheeses that has a mild enough taste, but that hint of moldiness you just can’t describe. A true, delectable French cheese. Let it melt in the oven for a short period of time……and you’ve got yourself a gluten-free holiday gem of an appetizer.
There are no words to explain how amazing this appetizer will be for your holiday guests. Do me a favor…..grab some brie tomorrow, a pomegranate, and a cup of fig jam. Follow the recipe and pop this in the oven right when guests arrive. Serve with some gluten-free crackers and you are golden.
Soft cheese is not an indulgence for celiacs but during the holidays…..bring it on, in moderation, of course. You will LOVE this baked brie with pomegranate fig jam appetizer. Your guests will clean the plate. It’s a win win situation.
A baked brie with pomegranate fig jam. I wish you and yours a wonderful and happy season. May your days be filled with joy and laughter and warmth.
From me to yours…..Happy Holidays.
Baked Brie with Pomegranate Fig Jam
- One wheel of good brie
- Three heaping spoonfuls of good fig jam
- Seeds from one pomegranate halved
- Preheat oven to 350 degrees.
- Cut thick slice of brie wheel and separate slightly.
- Place brie pieces on baking sheet with parchment paper.
- In a small bowl, mix fig jam and half of pomegranate seeds.
- Carefully place mixture over top of brie pieces.
- Let mixture fall over the sides of brie.
- Place brie topped with mixture in oven and bake for ten minutes.
- Serve on platter with gluten-free crackers & remaining pomegranate seeds.
- Serve immediately, while warm.