Baked Brie with Brown Butter Pistachios and Pomegranate Arils

Baked brie with brown butter pistachios and pomegranate arils

This baked brie may seem extravagant, and while yes – it does require a little more effort than simply plating cheese on your charcuterie boards, it is SO worth it. Plus, it can be whipped up in about 15 minutes!

Plus anything with brown butter makes my heart flutter because brown butter is the best and brown butter pistachios > plain pistachios.

I don’t know about you, but I love when I can whip up a delicious recipe without having to chop a ton of things. It can add so much time! The only thing you’re really chopping here is the small 1/4 cup of brown butter pistachios and once they’re cooked up in that buttery goodness, they’re SO easy to chop. I know I should have gotten a small cutting board, but I cut them right on the plate they were cooling on 😅

Here’s how to make your own:

Preheat your oven to 400 degrees F.

While the oven is preheating, make the brown butter pistachios. In a small frying pan over medium heat, melt your butter until it starts to foam. Add pistachios and stir until golden (this will happen fairly fast). Once golden, remove from heat and let cool on a small plate.

Pop the brie into the oven for 5-8 minutes. Time will vary based on your oven so keep an eye on it at the 5-minute mark.

While brie is baking, chop cooled pistachios roughly so they vary in size.

Once the inside is nice and melty, score the top and add your pistachios. Then, layer on some pomegranate arils.

Continue layering the pistachios and pomegranate arils until brie is nearly covered.

Using a honey dipper, drizzle thin ribbons of honey on brie.

Top with fresh rosemary, thyme, and a pinch of sea salt.

Slice and enjoy!

Baked Brie Recipe with Brown Butter Pistachios and Pomegranate Arils

Ingredients

For the baked brie

• ¼ cup pistachios
• ½ tablespoon salted butter
• 1 small brie wheel (8 oz)
• ¼ cup pomegranate arils
• 1-2 tablespoons of honey
• 1 sprig fresh rosemary, destemmed
• ¼ teaspoon fresh thyme, destemmed
• Pinch of sea salt

 

 

 

Recipe

1. Preheat your oven to 400 degrees F.
2. While the oven is preheating, make the brown butter pistachios. In a small frying pan over medium heat, melt your butter until it starts to foam. Add pistachios and stir until golden (this will happen fairly fast). Once golden, remove from heat and let cool on a small plate.
3. Pop the brie into the oven for 5-8 minutes. Time will vary based on your oven so keep an eye on it at the 5-minute mark.
4. While brie is baking, chop cooled pistachios roughly so they vary in size.
5. Once the inside is nice and melty, score the top and add your pistachios. Then, layer on some pomegranate arils.
6. Continue layering the pistachios and pomegranate arils until brie is nearly covered.
7. Using a honey dipper, drizzle thin ribbons of honey on brie.
8. Top with fresh rosemary, thyme, and a pinch of sea salt.
9. Slice and enjoy!

Notes

• If you don’t have salted butter on hand, simply use unsalted butter then throw a little salt on pistachios once they’re removed from the heat.
• If you don’t have a honey dipper, add honey to a spoon and drizzle over brie from about 6 – 8 inches above.
• Typically you’d score brie before baking because you’re usually baking with the toppings on as this lets the flavors mix into the inside of the brie. With this recipe, you’re not, so you can score it after removing it from the oven.
• If you don’t have pistachios and/or pomegranate arils on hand, try one of these combinations – garlic and honey or dried cranberries and walnuts.

And if you’re looking for the perfect cocktail to pair with this baked brie, try this maple whiskey sour!

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