Gluten-Free Baked Brie Appetizer

This gluten-free baked brie is a simple appetizer to enjoy this holiday season or throughout the year! Creamy brie is topped with homemade pomegranate molasses that’s a little bit tart and sweet. All you need are three simple ingredients to make the best brie appetizer!

There are lots of baked brie recipes for the holidays, and I love a lot of them. But this one is my favorite! It’s a perfect gluten-free appetizer for Thanksgiving and Christmas. This appetizer is easy to make and flavorful enough to show I put a little bit of effort in. It looks, feels, and smells like the holidays.

Hello, baked brie with pomegranate molasses, you gluten-free goddess!

This Recipe Is…

• Simple to Make. All you need are three simple ingredients and about 30 minutes to make this appetizer! Don’t worry if that seems a bit long, most of it is hand-off cooking!
• Gluten-Free Appetizer Everyone Will Love. If you’re worried about serving dishes that will appeal to a wide variety of tastes while also being allergy-friendly this is it! Melty brie cheese with a tart, crunchy syrup is a true crowd-pleaser!
• Great for Holidays or Any Special Occasion. This gluten-free appetizer is a HUGE hit for the holidays every time I make it. And it’s so easy! Not to mention an absolute eye-catcher on your Christmas table. It’s also great for Thanksgiving, Valentine’s Day, or a special dinner for company.

Ingredients

• Wheel of Brie: Brie is a fantastic cheese. It originates from France and the texture is creamy, yet firm. They range in flavor from mild to more pungent. Usually, a mild brie has a a real creamy center, while a more pungent selection will be more firm in the middle. The rind, the dry outer whitish part, is always hard.
• Pomegranate Seeds: We will be using the seeds to make a syrup pour over the top of the cheese wheel. I consider this my version of pomegranate molasses but leveled up! There’s texture here as I do NOT grind the seeds up.
• Sugar Cane: The amount of sugar you add is totally up to you and based on the sweetness you prefer. About one tablespoon is a good place to start and then you can add more if you want.

Is Brie Gluten-Free?

Yes, in most cases. In some cases, the mold that forms the rind may be grown on rye or wheat bread which would make it not gluten-free. Most modern practices don’t usually use wheat with the mold process.

It’s always a good idea to check the package or check out brands online before buying one just to be safe. Some are labeled gluten-free. You can call the company as well.

How to Make Baked Brie Appetizer

1. Throw the pomegranate seeds in a skillet at medium-low temperature. You can even add extra juice if you’d like it a bit more syrupy.
2. Add a couple of pinches of sugar. You can always add more, but you can’t take it away, so be mindful of not sweetening the seeds too much at the beginning.
3. Cook this until the seeds become infused with their own juices. The sauce will thicken! And smells so good. Just be SURE not to burn the seeds. Lower the heat if you need and cook slow and steady. Once it’s ready, you can let the gooey pomegranate molasses cool a bit, and it will become even more sticky.
4. Add it on top of your brie pieces and pop everything in the oven. You’ll bake it for about 7 or 8 minutes at 400 degrees. I like fast baking the cheese at a high temperature, as I believe the flavors infuse better.

Variations

• Add Some Jam: You can add fig jam to the pomegranate mixture!  Simply mix it in with the pomegranate seeds once they’re sticky. It tastes wonderful!
• Add Some Zest: Add a bit of orange juice and orange zest to the pomegranate syrup as it cooks. The sweetness of the orange perfectly complements the pomegranate.
• Herbs and Spices: You can add herbs such as fresh rosemary or thyme to the pomegranate molasses for additional flavor or a pinch of crushed red pepper flakes for a bit of spice.
• Sprinkle With Nuts or Seeds: If you want to add a bit more crunch to the brie appetizer sprinkle some toasted pumpkin seeds or chopped almonds over the top.

Serving Suggestions

This brie appetizer is perfect to serve for a Christmas or New Year’s Eve party. It easily serves a crowd and you can add a variety of gluten-free bread, crackers, and fruit to create an elegant cheese platter.

It also works great as an appetizer to serve before a dinner party! It’s not too heavy and sweetens the palate getting it ready for the meal.

Have extra pomegranate molasses left? Use it on your favorite sandwich! Heat it up on the stove and add a pinch of red pepper flakes! Serve it up on your favorite toasted gluten-free bread with leftover turkey and tasty goat cheese and you’ll be in heaven!

Tips & Tricks

• Leave Some of the Rind Intact: You don’t need to slice off the top layer of cheese rind! Leaving a bit of rind on top and the sides holds the cheese and toppings together quite well. The inside will melt but the rind helps stabilize the wheel while baking and keeps the melted cheese from spilling out.
• Storing Leftovers: This gluten-free baked brie is best enjoyed the first time around though you can still enjoy the leftovers the next day. Enjoy it straight from the fridge or you can heat it slightly in the microwave. Store leftover pomegranate molasses in a jar for up to a week.

Gluten-Free Baked Brie Appetizer

Jennifer Reidy

This brie appetizer is baked until melty and topped with sticky pomegranate seeds that have been cooked on a skillet. Gluten-free and gorgeous!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 7 minutes mins

Course Appetizer, Snack

Cuisine American

Servings 4

Ingredients

  

• 8 ounce wheel Brie cheese, natural cut in fourths, rind on
• 1 large pomegranate seeded you’ll be using the seeds to cook
• 1 tablespoon sugar cane or more adjust depending on how sweet you want the pomegranate topping

Instructions

 

• In a saucepan on low to medium low heat, add pomegranate seeds and sugar.
• Let mixture cook for approximately 15-20 minutes, stirring occasionally.
• The mixture will bubble slightly. If it bubbles too much, turn down the heat as you do not want it to burn.
• Once the pomegranate mixture has thickened and seems somewhat sticky, turn off the heat and take pan off the burner.
• Preheat oven to 400 degrees.
• Place wheel pieces on top of foil or parchment paper in a sided sheet pan. You can place each triangle as if it were a wheel, but slightly push each away from the center. This way, the pomegranate molasses will ooze down each side of each piece.
• Pour mixture all over each brie section, then place in oven to bake for approximately 8 minutes.
• If brie has melted too quickly, take out before 8 minutes. You should see the cheese oozing and somewhat condensed down, but not TOO much.
• Place or slide brie onto a round cheeseboard or plate, then serve immediately with gluten-free crackers. I use Crunch Master Multi-Seed Original.

Notes

• Leave Some of the Rind Intact. You don’t need to slice off the top layer of cheese rind! Leaving a bit of rind on top and the sides holds the cheese and toppings together quite well. The inside will melt but the rind helps stabilize the wheel while baking and keeps the melted cheese from spilling out.
• Storing Leftovers. This gluten-free baked brie is best enjoyed the first time around though you can still enjoy the leftovers the next day. Enjoy it straight from the fridge or you can heat it slightly in the microwave. Store leftover pomegranate molasses in a jar for up to a week.
• Other Ways to Use the Pomegranate Molasses. It’s great on sandwiches also! While making it on the stovetop, mix in red pepper flakes! Take leftover turkey and tasty goat cheese, then spread the mixture on top. Toast gluten-free bread and you’ll be in heaven!
• Is Brie Gluten-Free? Some speculate the rind on brie is not GF, but modern practices don’t usually use wheat with the mold process. La Bonne Vie Brie claims gluten-free if you are worried and is carried at most supermarkets.

Keyword baked brie, brie appetizer, gluten free baked brie