Now granadas always remind me of my Grandma. I love cheese, and I especially love it with fruit. The combination of brie with apricot preserves and pomegranate seeds is divine! Goat brie, with its creamy, tangy, and slightly salty flavor, works especially well in this recipe, and the pomegranate seeds add enough tartness and crunch to balance out the mildness of the cheese. The best thing about this recipe is that it’s easy enough to prepare just before your guests arrive. Cheese lovers are sure to fall in love at first bite.
Break open the pomegranate in a bowl of water to free the seeds. The seeds will sink to the bottom of the bowl and the rest will float to the top. Discard the white membrane and put the seeds in a separate bowl. Reserve
Place garlic slices in olive oil and microwave for 1 minute to infuse the olive oil with garlic. Cut the baguette into ½-inch-thick slices. Brush infused olive oil on one side of baguette slices. Lay slices on a baking sheet and place in the preheated oven.
Spread apricot preserves on toasted bread. Microwave Brie cheese for 10 to 15 seconds to soften. Cut the Brie in half and spoon or drizzle the cheese on the toasted bread. Place
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