A perfect, quick Thanksgiving appetizer with baked Brie topped with cranberries, pomegranate arils, and crunchy pecans.

Ingredients

• 1 8-ounce wheel of Brie
• 1 cup cranberries
• 1/2 cup maple syrup
• Zest of 1 large orange
• 1/2 cup pomegranate seeds
• 2 teaspoons extra virgin olive oil
• 1 tablespoon fresh rosemary, chopped
• 1/2 cup chopped pecans
• 1 pinch flaky salt

Preparation

• Preheat the oven to 350 F. Place the round of Brie on its side and use a knife to trim the top rind off the cheese. Place the cheese cut side up in a round baking dish large enough to have an inch or two of space around the cheese.
• In a small pot, combine the cranberries, maple syrup and orange zest. Over medium-high heat, bring to a boil, then reduce the heat to medium-low to simmer the mixture until thickened, about 8 minutes. Stir in the pomegranate arils.
• In a small saute pan, warm the olive oil over medium heat and add the rosemary. Stir until fragrant, then add the pecans and salt and stir until fragrant and lightly toasted, about 5 minutes.
• When ready to serve, place the brie in the oven for 10 minutes. It will be melty and hot. Top with the warm cranberry mixture, then sprinkle with the toasted pecans.

Serving Suggestion

Scoop with crackers, shortbread, graham crackers, or gingersnaps.