Golden, flaky phyllo-wrapped brie squares drizzled with a tangy-sweet pomegranate-raspberry reduction make an elegant appetizer that’s as stunning as it is delicious. The balance of creamy cheese, crisp pastry, and bright fruit sauce creates a festive bite perfect for holiday parties or special occasions.
INGREDIENTS:
Pomegranate-Raspberry Reduction
Juice from 3 or 4 large pomegranates* OR 1 1/2 cups pomegranate juice
1 cup arils from 1 or 2 large pomegranates
3 cups fresh raspberries
1/2 cup balsamic vinegar
1 1/2 cups granulated sugar
Pan-Toasted Brie
1/4 cup arils from 1 large pomegranate
1 lb. brie cheese, sliced into 1-1/2-inch squares
1 box phyllo dough
2 oz. unsalted butter
METHOD:
Pomegranate-Raspberry Reduction
If using fresh pomegranates for juice: Cut in half and juice with a citrus reamer or juicer. Strain through cheesecloth or a fine sieve to yield 1 1/2 cups juice.
Combine pomegranate juice, 1 cup arils, raspberries, and balsamic vinegar in a non-reactive saucepan. Bring to a low simmer.
Stir in sugar and continue simmering 20–35 minutes, until sauce thickens enough to coat the back of a spoon.
Strain through a fine sieve, pressing firmly with the back of a spoon to extract juices. If needed, return strained sauce to the pan and simmer briefly to thicken further.
Keep warm for serving, or refrigerate for up to 7 days.
Pan-Toasted Brie
Slice phyllo sheets lengthwise into 2-inch wide ribbons.
Place a square of brie at one end of a phyllo ribbon. Roll and fold into a neat packet, brushing lightly with melted butter to seal. Repeat with remaining cheese.
In a skillet, melt 2 teaspoons butter over medium-low heat. Toast brie packets until lightly golden on all sides, turning gently.
Transfer to serving plates, drizzle with warm pomegranate-raspberry reduction, and garnish with fresh arils.
YIELD: 8 servings
SOURCE: Recipe created by Chef Jake Linzinmeir from Blue Point Grill & Noir Bar, Telluride, CO for POM Wonderful
