Fancy and Festive

We bought some Brie cheese to use in a stuffed date recipe, and I remembered the last time we bought some, we made a very festive holiday appetizer. Maybe someday we'll make it again. 

Baked Brie with Pecans nad Pomegranates

• 8 ounce wheel of Brie cheese
• 1/2 cup honey
• 1/4 cup balsamic vinegar
• 1/2 cup dried cranberries
• 1/2 cup pecans, chopped
• 1/3 cup pomegranate arils

Place cheese on a baking sheet and bake at 350 degrees for 15 minutes until it softens.

Combine the honey, vinegar and cranberries in a small saucepan and bring to a boil. Simmer for a minute or two until the cranberries soften.

Carefully move the cheese to a serving dish (alternatively, bake in the serving dish) and spoon cranberry sauce over. Top with pecans and pomegranate and serve with crackers.

I thought, though, that the topping to cheese ratio was too much, so we used the extra to top some chicken. That was actually quite delicious!