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Kristen Stevens
Prep Time 2 mins
Cook Time 12 mins
Total Time 14 mins
Course Appetizer


  • 1 round of Castello Brie
  • ½ tablespoon brandy
  • 2 tablespoons pomegranate seeds
  • 1 tablespoon pistachios
  • 1 tablespoon honey
  • Crackers or baguette to serve


  • Preheat the oven to 350 degrees. Tear a roundish piece of parchment paper large enough to hold the Brie so that it comes partly up the sides of the cheese. Crumple the parchment into a ball then flatten it out again.
  • With a sharp knife, cut the top off of the round of Brie. Place the Brie onto the parchment paper and then onto a baking sheet. Pour the brandy over the top. Bake in the oven for 12 minutes, or until the Brie is very soft and melty.
  • Remove the Brie from the oven and sprinkle with the pomegranate seeds and pistachios and drizzle with honey. Serve immediately.


Have the rest of your cheese board plated so that when the baked Brie comes out of the oven you can pop it on the board and serve it right away.