Stunning two-bite Pomegranate Brie Crostini are the perfect holiday appetizer. Studded with ruby red pomegranate seeds and topped with melty brie, this quick, 5-ingredient recipe is a Christmas party must-have.
Who doesn’t love a cheesy crostini appetizer? It’s the perfect textural balance between crisp toast and soft, gooey cheese. And this recipe takes things a step further with a festive dressing that’s perfect for the holiday season. Ripe, juicy jewel-like pomegranate arils add a flair of celebration to your table. Add a fragrant garnish of fresh thyme adds the perfect green complement to complete the Christmas color palate.
How to Make Pomegranate Brie Crostini
This recipe is ideal for a busy Christmas party or a low-key, intimate holiday get-together. If you’re planning a big menu, this fast and easy recipe saves you time. Or, if you’re keeping things chill this year, this is the perfect laid-back, last-minute dish to start off your night.
While there aren’t many ingredients in this recipe, quality is key. Start with a good quality baguette. I use gluten-free, but you can use a regular baguette too. For the cheese, choose something that’s not so bold it will compete with the rest of your meal. Brie melts beautifully and has a crowd-pleasing mild flavor that makes it a party must-have.
When it comes to choosing a pomegranate to top your appetizer, ripeness is important. Look for fruit that’s heavy, deep red on the outside, and has some give to it when pressed. This is a sign that the fruit is full of sweet juice.
- 1 gluten-free baguette sliced into ½-inch rounds
- Olive oil, for toasting
- 1 pound brie, sliced into ¼ inch pieces
- 8 ounces pomegranate seeds
- Honey, slightly warmed
- Optional garnish: fresh thyme
- Turn the oven on to broil and place a rack in the top of the oven. Arrange the bread pieces on a baking sheet and brush lightly with olive oil. Toast under the broiler until just beginning to turn golden brown. Keep a close eye on the bread under the broiler.
- Remove the toast from the oven and turn the oven to 425°F.
- Top each piece of toast with a slice of brie.
- Return the tray to the oven and bake until the cheese starts to melt slightly, about 5 minutes.
- Remove from the oven and transfer the crostini to a serving platter. Top with pomegranate seeds, a drizzle of honey, and a sprig of thyme. Serve warm.
How to Open a Pomegranate
The trickiest part of this one-pan appetizer is your pomegranate seed garnish. But getting out those seeds doesn’t have to be a messy hassle. Start by trimming off the top ½ inch of the fruit at the stem end. This should reveal the inner membranes and first rows of seeds.
You’ll notice that the fruit is divided roughly into quarters along the white membranes. Use these lines as a guide to cut the fruit into four pieces. When you pull them apart, you should reveal the gleaming rows of arils inside. Then use your hands or a knife to gently pop the seeds out into a bowl.
When your crostini are hot out of the oven, sprinkle them generously with sweet seeds and fresh thyme before serving up your brie crostini hot.
If you love this seasonal appetizer recipe, follow along on Instagram, where I’m always sharing more tasty and beautiful dishes to make the most of holiday gatherings and weeknight meals.