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