RECIPE FROM MY COOKBOOK AVOCADO OBSESSION!

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Baked Brie with Sliced Avocado

and Pomegranate Seeds

Rich, buttery Brie, topped with sweet, tangy pomegranate seeds and creamy
avocado, drizzled with honey, and sprinkled with sunflower seeds
—Ooh la la!

You’ve got a showstopping appetizer that looks as elegant as it tastes.
The best part?

This magical recipe goes from zero to party in just 15 minutes.

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Baked Brie with Sliced Avocado and Pomegranate Seeds

Servings: 4-6

Author: lauren paige richeson

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Rich, buttery Brie, topped with sweet, tangy pomegranate seeds and creamy avocado, drizzled with honey, and sprinkled with sunflower seeds—Ooh la la!
You’ve got a showstopping appetizer that looks as elegant as it tastes.
The best part?
This magical recipe goes from zero to party in just 15 minutes.

Ingredients

1 (13-ounce) wheel Brie cheese
1 medium avocado, pitted, peeled, and sliced
1 cup pomegranate seeds
2 tablespoons unsalted sunflower seeds
3 to 4 fresh rosemary sprigs, for garnish
Honey, for drizzling
1 teaspoon olive oil or avocado oil, for drizzling
Sea salt
Crackers or toasted bread, for serving

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper. Place the wheel of Brie on the baking sheet. Bake for 10 minutes, or until the cheese is soft and begins to melt out of the rind. Remove it from the oven and transfer to a serving platter.
Top it with the avocado slices, pomegranate seeds, sunflower seeds, and rosemary, and drizzle with the honey and oil. Sprinkle with salt, and serve with crackers or toasted bread.